Tourtiere
| Submitted by: Sarah Cogley, Digital Collections and Repositories Librarian, University Libraries |
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This hearty traditional French-Canadian meat pie is a family favorite baked by my grandmother, Veronique Pinard, who emigrated from Quebec to northern New York State to be with my grandfather, who had come to the Adirondacks to work as a lumberjack. Tourtieres can be found in Quebec bakeries and also in shops close to the Canadian border. I like to make this dish when the days get dark and cold. The smell of the ginger and cloves reminds me of my grandmother’s kitchen and I imagine my grandfather Armand enjoying a slice while working in the woods.
| Servings: 4-6 | Cultural Connection: Quebec, Canada |
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Ingredients
| 2 large potatoes, peeled | 1 lb ground pork | ½ cup finely chopped onion |
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| ½ cup beef broth | 1 clove garlic, minced | 1 bay leaf |
| ¼ tsp ground ginger | ⅛ tsp ground cloves | Salt and pepper |
| 1 recipe pastry (below) |
Instructions
- Cut up potatoes; cook in boiling water 20 minutes. Drain; mash, option to add butter and garlic powder.
- Brown pork; drain off fat. Stir in next 6 ingredients, 1/2 teaspoon pepper and 1/2 teaspoon salt. Cover; simmer 20 minutes, stirring often. Discard bay leaf. Stir in potatoes; cool.
- Roll half the pastry into a 12-inch circle. Line a 9-inch pie plate. Trim even with rim. Fill with meat mixture. Roll out remaining dough; slit. Place atop filling; trim to 1/2 inch beyond rim. Seal; flute.
- Bake 400 degrees for 30 minutes.
- Pastry: Combine 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in 2/3 cup shortening. Combine 1/4 cup cold water, 1 beaten egg, 1 teaspoon lemon juice, and 1/2 teaspoon dried thyme, crushed; sprinkle 1 tablespoon over flour mixture. Toss. Repeat until moistened.
