Tourtière (French Pork Pie)

american dessert main sweet savory hard fast

Prep

22 min

Cook

76 min

Total

98 min

Ingredients (10)

3 cups water g

2 ½ pounds lean ground pork g

1 large onion, chopped g

1 stalk celery, chopped g

1 teaspoon salt g

1 bay leaf g

¼ teaspoon ground cloves g

¼ teaspoon ground cinnamon g

4 baking potatoes, peeled and cubed g

2 (15 ounce) packages refrigerated pie crusts g

Nutrition

kcal

fat

carbs

protein

Instructions

Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.

Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.

Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.

Divide pork filling between crusts. Cover with top crusts; flute edges to seal.

Bake in the preheated oven until crusts are golden brown, about 45 minutes.