Empty My Fridge
How to Make Tourtière | Hilah Cooking
Ingredients
- Ground pork1 lb
- Onion · finely chopped½ cups
- Celery · finely chopped¼ cups
- Black pepper · ground½ tsp
- Bay leaf1
- Thyme · dried1 tsp
- Rosemary · dried¼ tsp
- Nutmeg · grated½ tsp
- Cinnamon½ tsp
- Allspice¼ tsp
- Salt½ tsp
- Oats · grated½ cups
- Pastry for one double-crust9-inch pie
- Egg · beaten1
Instructions
- Put the pork in a large heavy frying pan, add the cold water and heat until it boils. The mixture should be slightly soupy.
- Add the onion, celery, black pepper, bay leaf, thyme, rosemary, nutmeg, cinnamon and allspice. Cover and cook over medium-low heat for 1 1/4 hours, stirring often and adding water if it dries out.
- Halfway through the cooking time, season with the salt.
- Stir in the rolled oats (or grated potato) and cook for 1 to 2 minutes, then remove the bay leaf and let the mixture cool until lukewarm.
- Line a 9-inch pie plate with pastry. Spread the cooled filling into it.
- Brush the pastry edge with beaten egg, place the top crust over the filling and press the edges to seal. Trim, crimp, and cut steam vents.
- Bake at 425°F for 15 minutes, then reduce the oven to 375°F and bake for another 20 to 25 minutes, until the crust is golden.
Summarized from Hilah Cooking's video. Watch it for the details.
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