Susan purdy's tourtiÉre

Yield: 6 Servings

Measure Ingredient
1 \N Egg; beaten lightly
1 tablespoon ;Water
1 large Onion; chopped
3 tablespoons Oil
1 \N Garlic clove; minced
1½ pounds Pork, raw; trimmed of fat & minced or ground
1 cup Pork gravy
1 pounds Potato; boiled, peeled & chopped coarsely
1 tablespoon Celery leaves; chopped (opt)
2 tablespoons Parsley; chopped
¼ teaspoon Thyme
¼ teaspoon Rosemary or savory
⅛ teaspoon Allspice, ground
⅛ teaspoon Pepper
⅛ teaspoon Cloves, ground
¼ teaspoon Cinnamon, ground
1 teaspoon Salt; or to taste



Roll out half the dough from the Butter-Lard Pastry on a lightly floured surface to ⅛ inch thickness. Fold in quarters, lift, and position in a pie plate. Trim a ½ inch overhang, brush with the egg glaze, then refrigerate the pastry-lined pan while you prepare the filling.

In a frying pan, saut‚ the onion in the oil until transparent. Add the garlic and saut‚ 1 minute, then add the minced pork. Saut‚ about 3 minutes, then add the veal (if you are using it) and saut‚ until the meats are browned. Break up any clumps with a wooden spoon. Add about ½ cup stock, cover the pan, and simmer about 15 minutes to cook the meat through. Uncover the frying pan and check the liquid. Remove all but 2 or 3 tbsp. of the meat juice and stock. Add the potatoes, celery leaves, parsley, herbs and spices, and stir to blend. Add salt, taste, and adjust the seasoning. Add, if necessary, just enough additional gravy or stock to moisten the mixture well without making it watery.

Spoon the mixture into the prepared pastry shell. Brush some egg glaze on the overhang of the lower crust. Roll out the top crust on a lightly floured surface, fold in quarters, lift, and position it over the pie. Trim a ¾ inch overhang, then fold the top edge under the bottom crust overhang and pinch the two together to seal, making a raised rim all around. Flute the edge as desired.

Bake in the lower third of a preheated 425-degree oven for 15 minutes.

Reduce the heat to 350 degress, raise the pie to the center of the oven, and continue baking about 45 to 55 minutes longer until golden brown. Check halfway through the baking time and add a foil edging to protect the crust from overbrowning if necessary. Cool slightly on a wire rack, then serve hot or warm.

Per serving: 795 calories, 27 gm protein, 52 gm carbohydrates, 53 gm fat, 21 gm saturated fat, 171 mg cholesterol, 2179 mg sodium (I believe this is exclusive of the crust).

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