Pork Tourtière

This savoury meat pie has so many different spices that I keep it them all in small containers in a larger, round spice tin so they’re close at hand when I get a craving. Enjoy with maple syrup drizzled atop or with chutney or relish. Some folks like it with ketchup!

Cut: Ground Pork
Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes
Number of Servings: 8

Ingredient:

For the dough:

3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) lard
1/2 Tbsp (7 mL) vinegar
1/3 cup (75 mL) cold water

For the filling:

2 cups (500 mL) diced potatoes

1 Tbsp (15 mL) canola oil
2 lbs (1 kg) ground pork
1/2 cup (125 mL) minced onion
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
1 tsp (5 mL) thyme
1 tsp (5 mL) sage
1 tsp (5 mL) ginger
1/2 tsp (2 mL) all spice
1/2 tsp (2 mL) cloves
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) dry mustard

Directions:

In a large bowl, combine flour and salt. Work the lard in with your fingertips until the pieces are about the size of large flake oatmeal.
Pour cold water and vinegar into a small bowl and slowly add to flour and lard mixture, mixing by hand to combine. When the dough comes together in a ball, roll it out onto a floured counter and cut around the top of the tart tins or pie plates, one circle for each top and bottom crust.
Cover potatoes with water and boil until tender. Drain and save cooking water. Mash potatoes, adding a bit of cooking water.
Heat oil in large pan and scramble fry pork with onions until no longer pink. Add all seasonings and cook 5 minutes longer. Combine mashed potatoes with meat mixture. Taste and add more salt and pepper if needed.
Fill tart or pie shells and replace top crust, pressing it down on the filling. Crimp the edges together with your fingertips. Make two slices through the top crust to allow steam to escape.
Bake at 400ºF (200ºC) until crust is golden brown, about 40 minutes for individual tarts and about 60 minutes for full size pie.

Nutritional Analysis:

YIELD:

4 -5x3/4-inch individual meat pies or 1-8 inch family sized pie.

SERVING SIZE:

1 slice.

	
				Per Serving
				
					Calories
					580
				
					Total Fat
					32 g
				
					Saturated Fat
					12 g
				
					Cholesterol
					90 mg
				
					Carbohydrates
					44 g
				
					Fiber
					3 g
				
					Sugars
					1 g
				
					Protein
					29 g
				
					Sodium
					520 mg
				
					Potassium
					530 mg