tourtiére pie
(tooch-ay)
Ingredients:
Recipe:
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Pastry dough for top and bottom pie crusts (either store bought your favorite homemade recipe)h
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1 pound of ground pork
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½ pound of veal (or high quality ground beef or preferred alternative)
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1 small onion, chopped
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5 - 6 medium sized potatoes, cooked and smashed
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Salt
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Black pepper
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Bell's seasoning (preferred poultry seasoning alternative)
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2 tablespoons of butter
Instructions:
Place the pork, veal (or substitute), and onions in a Dutch oven (or large pot), and add enough water to cover three quarters of the way up the ingredients.
Boil the mixture on medium heat until the meat is fully cooked and the onions are soft (approximately 20 minutes).
Once everything is cooked, drain the mixture and then return it back into the pan.
Add the butter and mashed potatoes to the pot and stir. Season the mixture with salt, black pepper, and Bell's seasoning (or alternative) to taste.
Preheat the oven to 350 degrees Fahrenheit. Pour the meat filling into the pastry lined pie pan. Roll the remaining pastry over the top, tucking the edges of it under the sides, and flute the pie crust by pinching the edge of the crust.
Either push your thumb into the edge of the crust with one hand in between the thumb and index finger of the opposite hand, or use one hand and pinch the edge of the crust between your thumb and the side of your index finger.
Cut slits in the center of the top crust to allow for steam to escape. Arrange these slits in a design, be as creative as you want.
Bake the pie in your preheated oven (350 degrees) for 30 - 40 minutes or until the pie crust is golden brown and the filling is bubbly. Enjoy!
Linguistic Information