Turci Pie (Tourtiere)
Meat Recipes
Yield: Two 8-inch pies
- 2 pounds lean pork for roasting or chops, ground
- 2 medium onions, ground
- 1 teaspoon salt (approximate)
- 1/2 to 1 teaspoon cinnamon
- 1/2 to 1 teaspoon poultry seasoning
- 5 cups mashed potatoes (6 or 7 large) mixed with 2 tablespoons butter and some salt
- 2 cloves garlic, minced (optional)
- pastry for 2 double-crust pies
Cook the pork over medium-high heat, stirring often, until no longer pink. Then add onions and seasonings. Lower heat and cook mixture about 10 minutes more; it should be well cooked to a light brown. Add this to mashed potatoes; mix well. Add garlic and more seasoning if desired. Bake in double-crust pies, about 400 degrees F, until crust is well cooked (golden brown), about 40 minutes.
Reviews by Readers
I lost my grandmother's recipe and have used this one as a substitute. Everyone loves it on Christmas Eve. I reduced the amount of potato and added slightly more meat . – Anonymous Review
My grandmother made these for years when I was a kid. I now live in Texas and found the recipe in an old copy of Yankee when I was home visiting New England and took my mother to the doctor. I introduced Tourtiere to my Texas wife and our Texas neighbors. Tomorrow we will host our 3rd annual Soiree Tourtiere in Dallas! I had misplaced this recipe; thank goodness for the Web and instant access! – Anonymous Review
Being from New England, Tourtiere (we called it Pork Pie) was something we had often. My Mother didn't cook much so we always had it at a restaurant or bought at the bakery. As an adult I make it every year along with Salmon pie for Christmas Eve. This is the recipe I use now and it's the best. – Anonymous Review
I did use chopped pork rather than ground - this recipe is excellent! – Reviewed by Kathy Fisher
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