Tourtière: The French Canadian Meat Pie

Ingredients List

• 1 large baking potato

• 1 ½ pounds ground pork

• 1 large onion, minced

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• 1 pinch ground allspice

• ½ cup water

• 1 (14.1 ounce) package double-crust pie pastry, thawed

• 1 large egg, beaten

• ¼ teaspoon paprika, or to taste

Instructions

Prepare all the ingredients before you start.

Pierce the potato with a fork several times and place it on a baking sheet.

Bake in the preheated oven until the potato can be easily pierced with a fork, about 50 minutes to 1 hour. Allow it to cool for 10 minutes, then remove the skin and mash the flesh. Turn off the oven.

Combine the mashed potatoes in a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allspice. Bring to a boil, then reduce the heat and simmer until the mixture is very thick, at least 1 hour.

Place one layer of pie crust into a deep-dish pie plate. Add the pork and potato filling on top.

Top with the remaining pastry crust. Brush with a beaten egg and dust with paprika. Cut a small slit in the top for steam to escape.

Bake in the preheated oven for 50 minutes. If the edges brown too quickly, cover them with aluminum foil. Serve warm.

Nutritional Information (per serving)