Prize Tourtiere (French Canadian Christmas Eve)
Prepare pastry. Divide dough in half. Roll our one portion to line bottom of a deep 9-inch pie plate. Fill with meat filling. Roll our remaining pastry for top crust. Place over meat filling. Fold edge of top pastry under edge of bottom pastry, Flute edge. Cut slits (or decorations) to allow for steam to escape. Bake at 425 for 30 minutes. Can be frozen before cooking. Very rich.
Meat Filling
- 1 ½ pound minced pork (lean)
- 1 clove garlic, minced
- ½ teaspoon thyme
- 1 medium onion, minced
- 1 ½ teaspoon salt
- ½ teaspoon sage
- ½ teaspoon dry mustard 1/8-teaspoon cloves
- ½ cup potato cooking water
- 1 large cooked potato, mashed
Mix all ingredients in a saucepan, except potato. Bring to boiling point and allow to cook uncovered for 30
- minutes. Add mashed potato and mix together. Chill
- Serves 6 – 8
(Grandma Armitage)