Tourtière (A Christmas Meat Pie)

[nverland]

Tourtière (A Christmas Meat Pie)

Ingredients

2 pounds ground pork
1 onion, finely chopped
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves (or more to taste)
1-1/2 cups mashed potatoes
Penny's Piecrust (see below for recipe)
1 tablespoon milk

Instructions

In a pan over medium-low heat, combine pork, onions, salt, and 2 cups of water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours.

Preheat oven 400ºF.

Stir in cinnamon and cloves. Add potatoes and beat well to combine thoroughly.

Line a pie tin with 1 crust. Spoon in pork/potato mixture. Add top crust and flute edges. Brush top with milk and prick with a fork. Bake for 30 minutes.

Penny's Piecrust

Ingredients

4 cups all-purpose flour
2 teaspoons salt
1-3/4 cups shortening
1 large egg, lightly beaten
1 tablespoon vinegar
1/2 cup ice water

Instructions

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 into a cohesive dough ball.

Divide in half. Cut one dough mass in half. On a work surface dusted with flour, roll out 2 crusts. (If you’re making only one pie, freeze the second dough mass.)

Yield: 4 piecrusts