Nancy's Tourtiere (French Meat Pie)

By Addie

MY NOTES: This filling can be made and frozen to make individual Pork Pies with my SUNBEAM PIE MAKER. Jack LOVES these hot or cold! Each pie takes about 1/2 of a cup of filling. One whole box of PILLSBURY All-Ready pie crusts makes 5 small pies.

Ingredients

• FILLING:
• 1 1/2 pounds ground pork (I used 1 lb ground pork and 1 lb
• ground beef)
• 1 large baking potato (I cooked an all-purpose potato in the microwave instead)
• 1 large onion, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon (I used 1/4 tsp.)
• 1/4 teaspoon ground cloves (I used 1/8 tsp.)
• 1 dash ground allspice
• 1/2 cup water (I used 1 cup, as advised in one of the REVIEWS above)
• PASTRY:
• 1 recipe pastry for a 9-inch double crust deep dish pie
• 1 egg
• 1/4 teaspoon paprika

Preparation

Step 1

Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato. Place the mashed potato, ground meat, onion, spices and water in a large frying pan and simmer, uncovered) until very thick, for about one hour. (I simmered it a little longer)

Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees. If edges brown too fast, cover with a strip of foil. Serve warm.
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REVIEWS:

This is almost like my grandmothers recipe. The only difference is she put 1 pound of each ground pork, ground beef, and potatoes. the same spices. We always have it during the christmas holidays. Its a must have for my family.

I really liked the taste of the cinnamon, cloves and allspice, but my husband and kids suggested I leave it out next time. The meat and spice combination tasted odd to them, but I thought it was great.

I really liked this recipe. I still prefer the meat pie my french-canadian Memere makes, but nobody can stand up to her cooking! I will make this again around the holidays.

I have made this pie twice and it's very good. The only change that I made to this recipe was adding an extra 1/4 water the second time I made it. This was because the recipe is just a little dry....but it's extremely tasty. I will keep making it...my family loves it!!

I've been searching for this recipe for two years! I'm glad to finally find it!

My Husband and I are Meat Pie addicts yet I've never tried to make one. I've only bought them. Well I rolled up my sleeves and went to work on this recipe and it came out fantastic the very first time. I'll never buy one again.

I cooked the potato in the microwave to save time. I also used Pillsbury pie crusts. I cooked the pork, then added the other ingredients until well mixed. I didn't simmer it for 1 hour and it turned out great. I would make this again. My husband and 12 year old son loved it. Great flavor.

I love this stuff, and this recipe is very similar to the one my Mom used to make. The only difference if that she used crumbled soda crackers to thicken the meat mixture. It makes a very smooth filling. Great at holiday meals!