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Tourtiers (French Pork Pie)

Reviewed: Nov. 10, 2013
My father made tourtiere (Tooque in my family))every year for Christmas Eve. Our version may be the Nashua French Hill style. It became a cook fest for the grandkids with Papa as he got older. We make about 20 pies every year after Thanksgiving, freeze and rebake for Christmas eve as we are spread far and wide. We simmer pork, white wine, onions, savory, pepper, sage and bay leaves for about 4 hours. Potatoes are added to the cooled mixture to bind and thicken. The boys have become the pie crust kings and we spoon the mixture (1 1/2 pounds per pie) into the parbaked bottom crust, cover with the top crust, cut snowmen and christmas trees to vent and bake for about 40 minutes. The cooled pies are put into gallon sized ziplock bags and frozen. On Christmas Eve we serve with cornichons, beets and cranberry sauce. It still makes me think about how much I miss my father.
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