Meat Pie Recipes: How To Make Tourtiere Or Canadian Pork Pie Recipe
Canadian Tourtiere (Pork Pie)
Now if you are looking for something traditionally Canadian, here is your recipe (followed by Canadian blueberry dessert below). This pork pie was traditionally a holiday pie served following Midnight Mass on Christmas Eve. However, over the years, it has gained such popularity that it is now served year round - sometimes with a cup of yellow pea soup before and most definitely followed with Canadian blueberry dessert.
I saved this recipe from my old Betty Crocker International Cookbook from 30 some years ago but still find the recipe to be tried and true. You could substitute in a pinch ready made pie shells for the Egg Pastry.
Recipe for Pork Pie
INGREDIENTS FOR FILLING
- 1 pound ground beef (or substitute turkey/chicken)
- 1 pound ground pork
- 1 medium onion chopped finely
- 1 clove garlic minced or equivalent
- 1/2 cup water
- 1-1/2 teaspoons salt (or to taste)
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground sage
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cloves
- Egg Pastry for 9-inch 2-crust pie (or substitute)
PREPARATION OF FILLING
- Heat all ingredients except for Egg Pastry to boiling, stirring constantly.
- Reduce heat. Cook, stirring constantly until meat is light brown but still moist - about 5 minutes.
- Prepare Egg Pastry.
- Heat oven to 425 degrees. Pour meat mixture into the pastry-lined pie plate.
- Cover with top crust and cut slits in it. Seal and press firmly around the edges with a fork. (You can dip fork into flour occasionally to prevent sticking to dough)
- Cover the edge of the pie with a 3-inch strip of foil (or use a pie guard) - remove this during the last 15 minutes of baking.
- Bake until the crust is brown - 35-40 minutes. Let stand 10 minutes before cutting.
EGG PASTRY INGREDIENTS
- 2/3 cup plus 2 tablespoons shortening
- 2 cups flour
- 1 teaspoon salt
- 1 egg slightly beaten (or 1/4 cup egg substitute)
- 2-3 tablespoons cold water
PREPARATION FOR EGG PASTRY
- Cut shortening into flour and salt until particles are about the size of small peas (or pulse in a food processor).
- Mix egg and water - stir into the flour mixture until all flour is moistened.
- Gather pastry into a ball and divide in 2. Shape into 2 flattened rounds.
- Place 1 flattened round on lightly floured cloth covered board. Roll pasty 2 inches larger than inverted 9-inch pie plate with a floured stockinette-covered rolling pin.
- Fold pastry into quarters, unfold and ease into plate.
- Place the filling into the pie crust in pie plate. Trim overhanging edge of pastry 1/2 inch from the rim of the pie plate.
- Roll out other round of pastry, fold into quarters, unfold and place over the filling. Cut slits in top of pastry to allow steam to escape (as above).
- Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll the top edge of pastry under the bottom edge, pressing on the rim of pie plate to secure. Flute as above.
Canadian Blueberry Dessert
- 4 cups blueberries (substitute 16 ounces frozen unsweetened blueberries)
- 2 tablespoons lemon juice
- 1/3 cup packed brown sugar
- 2 teaspoons cornstarch
- 2/3 cup quick-cooking oats
- 1/2 cup flour
- 1/3 cup packed brown sugar
- Dash salt
- 1/3 cup margarine or butter
- Vanilla ice cream or nonfat yogurt
- Heat oven to 350 degrees.
- Toss blueberries with lemon juice in ungreased 1-1/2 quart casserole dish.
- Mix 1/3 cup brown sugar and cornstarch. Stir into the blueberries.
- Mix the oats, flour, 1/3 cup brown sugar and salt. Cut in the margarine or butter with a fork or pastry cutter (or pulse in food processor).
- Sprinkle flour and oats mixture over the blueberries.
- Bake uncovered in 350 degree oven until topping is light brown and blueberries are bubbling - about 40 minutes.
- Serve warm with ice cream or nonfat yogurt.
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