| Tortiere is a traditional French
Canadian dish served on Christmas Eve after returning from church. It is
made using lean ground pork. French Canadian sources indicate that pretty
well any cooked mashed vegetables that happen to be on hand can be included.
We like this pie anytime; and we serve it with what my grandfather referred to as "red pickle." A good 21st century version of "red pickle" is mild, chunky style salsa.
If desired, one (or both) can be wrapped in plastic wrap and frozen uncooked.
Thaw and bake at a later date.
| In a large, heavy skillet, cook the pork
until no longer pink. Stir to break up the meat. Add onion, garlic and
spices and cook covered for 15 minutes.
Skim fat if any and simmer 15 minutes more to dry up some of the liquid. The mixture should be moist but not have much excess liquid on the bottom.
Mix in mashed potato and allow to cool a bit while preparing the crust.
|If you use your own receipt or a pie crust mix, try adding
2 tsp. thyme and 1 tsp ground mustard as in our receipt.
| Cut the Crisco into flour and salt using
a pastry cutter until it is in small pieces 1 to 4 mm in diameter. Add
just enough ice cold water, maybe 4 to 8 Tbsp to allow the pastry to hold
together. Use immediately or refrigerate; don't let it warm
Roll out on wax paper that has been dusted with flour. This crust is very tender and tends to tear. Wax paper helps getting it into the pie plate in one piece. Patches, if needed, can be made with scraps and "cemented" into place with milk.
|Make two 8 inch pies. Perhaps sprinkle the bottom of
each pie shell with 2 Tbsp dry bread crumbs to absorb any extra moisture.
Brush tops with a beaten egg for a shiny glaze as shown in the photo if desired.
Bake at 425° F for 25 to 35 minutes or until nicely browned. May be frozen and baked later.
|Click the printer for a "printer friendly" version without the photos:|
Click to return to the Sewell's Eclectic Cook Book Index