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Quebec Meat Pie (Tourtière)

Yields1 ServingPreparation30 minsCooking1 hr 30 minsTotal2 hrs

This meat pie, also called Tourtière in urban regions of Quebec, is prepared with ground pork.

 500 g ground pork
 1 onion finely chopped
 1 clove of garlic, finely chopped (optional)
 1 cup boiling water (not tap water)
 1/4 teaspoon dry mustard
 1/4 teaspoon ground clove
 1/4 teaspoon ground cinnamon
 1/4 teaspoon ground black pepper
 3/4 teaspoon of salt
 1 potato, peeled and halved
 2 pie crusts for a 9-inches pie plate
1

In a medium size saucepan, combine the pork, onion, garlic if using, mustard, clove, cinnamon, pepper and salt. Add the boiling water, stirring with a wooden spoon. Insert the potato into the preparation, bring to a boil over medium heat, stirring 3 times, reduce the heat and simmer for about 30 minutes or until the potato is very tender.

2

Remove the potato, mash it and add to the meat. Cool the preparation.

3

Set the oven rack in the bottom of the oven. Preheat the oven to 400 ° F.

4

Line a pie dish with a pastry shell, fill with the meat mixture and cover with the second pastry shell. Using a small knife, remove the excess dough that protrudes from the plate and make 2 incisions of 2 inches in the center of the meat pie.

5

Bake for 15 minutes, reduce the oven to 350 ° F and bake for 20 to 30 minutes until the pastry is golden.