This is one of those incredibly fast and simple meals that really comes together in no time at all.
I usually make my own pie crust but this time I was kind of tired so I used store bought. Should have made my own…it was just a little too sweet to go with the savory pie. Lesson learned!
Tourtiere (This recipe is from - Janet is Hungry)
Double 9" Pie Crust:
2 cups flour
1 tsp salt
3/4 cup vegetable shortening and butter mixed
5-6 Tbsp cold water
1 1/2 lbs ground pork
1 onion, chopped fine
1/4 cup celery, chopped fine
2 cloves garlic, minced
1 tsp salt
1 tsp ground summer savory
1/3 tsp pepper
1/4 tsp allspice
1 bay leaf
1/2 cup water
1 small potato, boiled and mashed
1 egg yolk
1 Tbsp milk
1. Prepare pastry: Cut cold shortening into cubes. Place butter/shortening in food processor with flour and salt. Pulse a few times.
2. Dump flour mixture out into a bowl and start adding water a tbsp at a time until mixture forms a dough that will hold together. Wrap with plastic wrap and refrigerate for about 30 minutes.
3. Make filling: In a non-stick skillet with a cover, cook pork, breaking up the larger chunks.
4. Add onion, celery, garlic and cook until the onions are tender.
5. Add salt, savory, pepper, allspice, bay leaf and water. Cover and simmer for 15 minutes. Remove lid and simmer 5 more minutes until most of the water is gone (it should still be quite moist).
6. Add mashed potato and remove bay leaf.
7. Roll out pastry (TIP: I roll my pastry out between two sheets of plastic wrap, when it is the right size, peel one sheet away and use the other to pick up the pastry and flip it over into the pie plate). Fill with meat mixture, cover with second half of pastry and seal edges. Cut a few vents in the top.
8. Brush top with a mixture of egg yolk and milk.
9. Bake at 425F for 30-40 minutes until golden brown.
Youngest daughter was in a skating recital over the weekend. She absolutely nailed it...clever little girl!