Tortiére

By NickiR

Ingredients

• Pastry for 9-inch double pie shell
• 1 lb. ground pork (or 1/2 lb. pork and 1/2 lb. beef, venison or veal)
• 1/2 cup water
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 tsp. salt
• 1/2 tsp. thyme
• 1/2 tsp. sage
• 1/4 tsp. dry mustard
• 1/4 tsp. mace
• 1/8 tsp. ground cloves
• Pepper to taste
• 2 medium potatoes
• 1 egg, beaten

Details

Servings 6
Preparation time 45mins
Cooking time 85mins

Preparation

Step 1

Preheat oven to 425*.

Prepare your favorite pastry for 9-inch double pie shell.

Combine meat, water, onion, garlic and seasoning in large, heavy bottomed saucepan with tight fitting lid. Bring to a boil, then cover and reduce heat to medium low. Continue cooking 25 minutes, stirring frequently and breaking up meat with fork.

Meanwhile, peel potatoes, cook in boiling water until tender. Drain and mash with fork. Should yield about 1 cup.

When meat has finished cooking and without draining the liquid, remove from heat and stir in mashed potatoes.

Turn mixture into prepared pie shell. Cover with top crust; trim and crimp edges to seal. Whisk egg with 1 tsp. water and brush lightly over top crust. Slash crust in several places to allow steam to escape.

Bake in 425* oven for 15 minutes, then reduce heat to 375* and continue to bake until pastry is golden, about 20 minutes.