Tourtière

A meat pie with two slices removed, one topped with ketchup

Tourtière (1966)

Video capsule

The Laura Secord Canadian Cookbook, 1966

Directions

In a heavy 3-quart saucepan combine:

  • 1 1/2 pounds ground lean pork (or choice of meat)
  • 1 small onion, minced
  • 1/2 cup boiling water
  • 1 garlic clove, chopped
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sage
  • Pinch of ground cloves

Cook over low heat, stirring constantly, until meat loses its red colour and about half the liquid has evaporated. Cover and cook about 45 minutes.

Meanwhile, boil and mash 3 medium-sized potatoes

Mix mashed potatoes into cooked meat mixture. Cool.

Preheat oven to 450°F.

Prepare sufficient pastry for 2-crust 9-inch pie.

Roll out half and add in pie plate.

Fill with cooled meat mixture.

Roll out remainder of dough and cover pie. Seal edges and slash top crust.

Bake in 450°F for 10 minutes

Reduce heat to 350°F and bake for 30–40 minutes longer.

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