Tourtiere
1 double crust of your choice
1 1/2 pounds ground pork (traditional, but you could also substitute beef, chicken, or turkey)
1/2 pound diced potato
1 large chopped onion (1 to 1 1/2 cups)
1 cup of water
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon savory
1/4 teaspoon black pepper
egg wash made by beating 1 egg with 1 tablespoon water
Prepare whichever pie dough you choose and chill it while you make the filling
Place the ground pork, onion, water and spices in a saucepan and bring it to a boil. Turn down to a simmer and cook uncovered for 25 to 30 minutes. Stir it frequently to keep it from sticking. You want the liquid to cook down to prevent the filling from being too soupy.
While the filling cooks, roll out two rounds of pie dough. Line a 9-inch pie plate with one. Brush the bottom with some of the egg wash to keep it from getting soggy while it cooks.
Pour the filling into the pie shell. Cover with the second circle of dough and crimp the edges.
Cut vents in the top and brush with the egg wash to give the crust a bronzed appearance.
Fifteen minutes before you are ready to bake your pie, preheat your oven to 500 F. Bake for 10 minutes at 500; then turn the heat down to 375 F and bake for 20 to 25 minutes more.
Notes- I do usually use ground beef just because that is what I have on hand, we like it either way (pork or beef). If I plan ahead I use pork if I don't I use beef lol. I just use premade crust View attachment 385228 because I just don't make a good pie crust. I also let it set for 5 min before I slice it. When I first started making this could not find savory anywhere so I just left it out now my grocery store sells it so I use it but to be honest I don't taste much difference lol. Let me know if you have any questions.
Also I owe you a Tourtiere recipe.
