I found this after searching recipes for ground pork. Having never heard of a tourtière, or tasted anything like it, I decided to make this as the ingredients caught my attention. One user described tourtières as an acquired taste, which made me nervous, but I dived in anyway. WOW this was DELICIOUS! Each bite was better than the previous. I don't know how anyone could not love it.
I only had about a pound of ground pork, so I halved the recipe. I only had whole cloves, so I ended up grating them on a zester until I had what I thought looked like 1/8 tsp, and I used a small bay leaf. It took about 2 1/2 hours of simmering on low for all the water to cook out. I used 3 medium-to-small potatoes, as I had slightly less meat than called for, and it turned well. I also made my own crusts using the Butter Flaky Crust recipe from this site and those turned out great as well. (BTW, my crusts were perfect due to the suggestion of grating frozen butter. Genius.)
I ended up having to freeze this and the crust dough for a week before actually baking. It was no big deal, I let both thaw in the fridge overnight then let the meat-potato filling thaw further on the counter. I rolled out half the dough, lined a pie pan, gave it an egg wash to seal it, (so it wouldn't get soggy) and partially baked it at the above temp for 5-7 minutes. Then I filled the pie, rolled out and placed the top crust, cut vents and egg washed that. Baked for the time allotted. Perfect.
I will be making this agai
Was this review helpful?
3 users found this review helpful
I found this after searching recipes for ground pork. Having never heard of a tourtière, or...