French Canadians give us tourtiere, a savory meat pie that’s both easy and satisfying for a Christmas Eve dinner to serve both family and friends. This version of the traditional pie from Maggie Rogers on AllRecipes makes ground pork the star, but many variations offer a combination of meats. One favorite uses half pork and half ground beef. Traditionally this hearty dish is served with relish or a tart and fruity ketchup. Try cranberry ketchup as an accompaniment.
1 1/2 pounds ground pork
1 large baking potato
1 large onion, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash ground allspice
1/2 cup water
1 recipe pastry for a 9-inch double crust deep dish pie
1/4 teaspoon paprika
- Bake the potato until done, 30 – 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
- Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
- Meanwhile, prepare your pastry.
- Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
- Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.