Tourtiere
The credit for this recipe goes to Jodi DeLong. Her recipe was published in a Saltscapes magazine some years ago. I did change up a few things to make it my own and continue to make it as a warm satisfying winter dish. Serve it with a selection of steamed vegetables.
Ingredients
- Pastry for double crust pie
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cooking apple, diced
- 2 medium potatoes, peeled, boiled and mashed
- (reserve water from boiled potatoes)
- 1/2 cup apple cider
- 1/2 teas salt
- 1/2 teas pepper
- 1 teas thyme
- 3/4 teas sage
- 3/4 teas dry mustard
- 1 teas ground cloves
- 1 teas cinnamon
Directions
- In a large fry pan, fry the beef and pork until browned. If the meat is fatty, drain in a colander and return meat to fry pan.
- Add 1/2 cup apple cider, onion, garlic and seasonings.
- Bring to boil, reduce heat and simmer 10 minutes. If mixture gets dry add some of the water from the drained potatoes.
- Stir in mashed potatoes and diced apples.
- Simmer another 5 minutes.
- Remove from heat and leave to cool a bit while you prepare the pie shell.
- Divide the dough in half and roll out one half and place it in a pie plate.
- Fill with the meat mixture.
- Roll out the other half of the pie dough and and place on top.
- Seal the edges, poke vent holes in the top crust and egg wash if desired.
- Bake 400F for 30 minutes.
