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Tourtière (Pork Pie)

Source: Saveur Magazine
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  8 servings
Tourtière is a French Canadian Réveillon staple
For the Crust:
2 3/4 cups flour
1 teaspoon salt
1 cup vegetable shortening, cut into pieces
1 egg yolk
1 1/2 teaspoon white vinegar
2 tablespoon heavy cream
For the Filling:
2 tablespoon vegetable oil
1 pound ground pork
1 small white onion, peeled and chopped
1/3 cup milk
1 russet potato, peeled, boiled, and mashed
1 large pinch quatre-épices. (A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.
There is no specific standard as to which spices are blended together, but generally the spices consist of pepper (usually white), cinnamon, nutmeg, ginger or cloves.)
salt and freshly ground black pepper
Tourtière (Pork Pie) Recipe at
Sift together flour and salt into a bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Whisk together egg yolk, vinegar, and 8 tablespoon cold water in a bowl, and add to flour mixture, stirring with a fork until dough just begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.

Heat oil in a skillet over medium heat. Add meat and onions, and cook, breaking up meat with a wooden spoon, until juices have evaporated, about 15 minutes. Add milk, and cook until evaporated, about 15 minutes. Remove from heat; add potato and quatre épices, and season to taste with salt and pepper. Set aside to cool completely.

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface into two 11 in. rounds. Fit 1 round into a 9 in. glass pie plate. Fill pastry bottom with meat filling. Cover with remaining pastry round. Fold edges of dough under, and crimp edges. Brush top with cream. Make several slits in top of pastry to allow steam to escape. Bake until pie is golden brown, about 30 minutes. Set aside to cool for at least 10 minutes before serving.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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