Updated Thursday, December 5th, 2013
Total Time: 3
Yield: 1 meat pie, about 10 servings
This traditional recipe for Tourtiere -- meat pie -- has a crust so light that it melts in your mouth and can be eaten piping hot from the oven or cold from the refrigerator.
Heat oven to 400 degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.
In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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