This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.
Pastry to two crust pie.
1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1-1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russet potatoes (par boiled)
2 tablespoons chopped celery leaves
2 tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
Salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425°F
Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add the
coarsely chopped potatoes and add enough additional gravy to moisten. (
Should not be to wet.)
Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fold the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.
Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.
Butter Lard Pastry Crust
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
You can cut the butter/lard in using the food processor or with a
pastry blender. Butter/lard should be the size of peas.
Or you can use a box grater for the butter. (My preferred method)
Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Tip out on to a floured board. Quickly pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.
NOTE: Can be made with all butter
The secret to a good crust is to not over-handle the dough.
8 Comments Add yours
Just stopping by to wish you and Moe and Matthew.. etc.. a wonderful Christmas Ann~I know it will be:)
Merry Christmas, Ann, and blessings for the new year. Your tourtiere look wonderful!
Merry Christmas Ann!I would love a bite of what you are having tonight!Have a wonderful holiday with your loved ones!L~xo
Ann, your tourtiere looks so good. We have a similar recipe in our family from Louisiana. I'm sure it came with them when they came down from Canada.Happy Christmas!
Merry Christmas Ann! We too have tourtiere every Christmas Eve – wouldn't be Christmas without it!Jo-Anne Will
Ann, your Tourtieres are beautiful. I must do a vegetarian version. Enjoy the remaining holidays. Hope you had a wonderful Christmas!
I just found your site referenced by Cathy at Wives With Knives and I like what you cook – I'll be back.
Oh my! I copied this before I even commented! :)It sounds (and looks) fabulous, Ann!Hope your Christmas was lovely….and Happy New Year!