GROUND PORK PIE (Tourtière)

SERVES 6

I saw several recipes for this on the web and remembered I had one that we made years ago. It was so delicious but very different in method and flavors. So, I went into my recipe box and found it. I made it again to make sure it is as good as I remembered. It is. You can use any pie crust recipe you prefer, or store-bought refrigerated crusts work in a pinch.

INGREDIENTS

1-1/2 pound lean ground pork

1/2 cup finely chopped onion

2 large white potatoes (1 pound), peeled and quartered

Salt and pepper to taste

1/4 teaspoon allspice

1/4 teaspoon ground cloves

Pastry for a double crust 9-inch pie (see Favorite Pie Crust)

1 egg yolk, lightly beaten

In a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.

Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice, and cloves; mash with a potato masher. Preheat oven to 450° F. Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg. Bake for 20 minutes or until crust is golden brown. Let cool for at least 10 minutes before serving. Best served warm or room temperature.

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