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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork Pie (Meat Pie/Tourtiere), A Verville Tradition Recipe

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This recipe for Pork Pie (Meat Pie/Tourtiere), A Verville Tradition is from Verville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 potatoes, mashed
2 onions, ground
1 ½ lbs. ground pork
½ lb. ground beef
Enough pastry for 2 (2 crust pies)
Salt & pepper to taste
½ tsp. cinnamon
½ tsp. allspice
½ tsp. ground cloves
Directions:
Directions:
Brown the meat in a skillet, add salt/pepper, and spices. Drain the fat. Add mashed potatoes and onion to the meat. Mix well. Proceed as for a two crust pie. Bake in a preheated 425º oven for 10 minutes. Lower temperature to 350º and continue to bake for 50 minutes more. Yield 2 pies.
Number Of Servings:
Number Of Servings:
8 or more
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I bake them in tin foil pie plates and freeze them. When I remove them from the freezer, I bake them again for 1 hour at 350º.

The Canadian French Folk in the Upper Peninsula serve pork pies on Christmas Eve right after midnight mass. We also use pie filling for stuffing a turkey.

 

 

 

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