Recipe: Tourtiere (French Canadian Pork Pie)
This is not a family recipe handed down through the decades but rather one I've cobbled together myself. My mother's version had great flavor; but the meat was very loose and fell out of the crust, which is typical of every other recipe I've seen for this classic dish. So in addition to tweaking the filling by combining both pork and sausage, I've also added egg to bind everything together.
- 1 pound bulk breakfast sausage
- 1 pound ground pork
- 1 small onion, finely chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon all-purpose seasoning
- 2 large bay leaves
- 3/4 cup chicken stock
- 2 pie crusts (for a double-crust pie)
- 2 eggs
- 1 egg yolk + 2 tablespoons water
In a large saucepan, combine the sausage and the pork; brown the meat, breaking it up as it cooks. Add the onion, cinnamon, cloves, nutmeg, salt, pepper, and seasoning; cook until the onion is translucent, stirring frequently. Add the bay leaves and the chicken stock; bring to a boil and cook for 20 minutes or so, stirring occasionally, until the liquid has been absorbed. Place filling into a bowl, cover, and refrigerate until cold.
Preheat oven to 425 degrees. Roll out one crust and place it into a 9-inch pie dish.
Stir the 2 eggs into the pork filling, then spoon filling into the pie dish. Cover with the remaining crust, crimp edges, and cut slits into the top.
Beat the egg yolk with the water and brush the egg wash over the pie.
Bake for 10 minutes, then lower heat to 350 degrees. Bake for 40-45 more minutes until the pie is golden. Let the pie rest for 10 minutes before cutting.
Makes 8 servings.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 19, 2011.