Tourtière (Canadian Pork Pie)
2 lbs. ground pork
1 bay leaf
1 medium onion sliced thin
1 teaspoon granulated beef bouillon
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon ground thyme
3 med potatoes-cooked and coarsely mashed
salt to taste
Pie Pastry for 2-crust
- Add ground pork, bay leaf, sliced onions, good grinding of pepper, beef bouillon to pot. Add water just to cover mixture. Bring to a boil, reduce heat and simmer for about an hour-stirring occasionally-you don’t want the mixture to stick-or until water is absorbed. Add more water if needed during cooking.
- Remove pork mixture from heat and remove the bay leaf; use a masher to break up pork into fine pieces, add 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/8 teaspoon ground thyme. Taste-add more salt if needed. You may want to add more ground cloves and or cinnamon to taste. Add potatoes and mix well.
- Line a 9-inch pie plate with half of the pastry. Fill with the cooked meat mixture. Smooth with a rubber spatula and pack lightly. Top with the remaining pastry. Crimp and seal. Beat egg, brush top with pastry brush. Cut holes in top of pastry to allow steam to escape.
- Bake in a 425 degree oven for about 30-35 minutes or until crust is nicely browned.