As is our tradition, we had Tourtiere for dinner last night.

I baked two, and will freeze slices for Moe to have for a quick dinner or breakfast in the coming weeks.

Last night’s dinner was served with just mashed potatoes and gravy, with broccoli.

And Chile Sauce

that I canned early in the week.

I roasted a small rack of pork on Tuesday, just so I could have pork gravy to serve with the Tourtiere.

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TOURTIERE

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
Sauté the onion in oil until transparent, add the garlic and sauté 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.