To follow-up with last night’s post, I phoned my mom this morning. With promises of blog-fame and fortune, I cunningly convinced her to give up her famed recipe… which turns out to be straight out of the Cercle des fermières cookbook. So, since tourtière is such an important part of my French-Canadian culture, and because it’s just much too delicious not to share with you, here’s the recipe!
Tourtière à la canadienne
1 tbsp butter
1 1 /2 lbs ground pork
2/3 cup chopped onion
1/2 cup cold water
1 tsp salt
1/4 tsp pepper
Dash of ground clove
1/8 tsp cinnamon
Enough pie dough for 2 pie crusts
Over low heat, melt butter and onion. Cook onion until softened and translucent, about 3 minutes. Add pork and fry until just browned, approximately 5 minutes. You don’t want the meat to dry out. Once the juices start coming out, it’s cooked enough. Add the cold water, salt, pepper, ground clove (to taste) and cinnamon. Simmer for 30 minutes.
While the meat mixture simmers, heat oven to 400.
Roll out dough and place in a pie plate. Fill the crust with the meat mixture. Place top crust over pie and pinch edges to seal. Don’t forget to cut slits on the top of the pie to allow the steam to escape. Brush the top of the pie with your egg wash. Bake, at 400, until your pie crust is cooked and golden.