Ingredients
1 ½ lb. Ground Pork
4 oz. Salt Pork (fine dice ¼ “)
2 tbsp. Vegetable Oil
1 Medium yellow Onion (chopped)
1 Medium Potato (Yukon – fine dice)
1 Medium Celery Stalk (fine dice)
2 tbsp. Fresh Garlic (minced if you have it)
1 tsp. Dry Thyme
1 tsp. Dry Sage
¼ tsp. Allspice
¼ tsp. Ground Cloves
¼ tsp. Dry Nutmeg
¼ tsp. Mace
1/2 tsp. Salt
1/2 tsp. Black Pepper
½ Cup Water
1 Slice Day Old Bread (crumbled)
1 Pastry Recipe for 2 pieces
1 Egg Yolk (whisked)
Preparation – makes 1 9-inch tourtiere
• Add oil to skillet or Dutch oven – heat to medium hot
• Add diced salt pork – stir until browned
• Add onion – stir until translucent
• Add ground pork – stir for 2 minutes
• Add remaining ingredients except for bread and pastry
• Simmer for about 25 – 30 minutes
• If a little watery, stir in crumbled bread
• Let mixture thicken
• Preheat oven to 400 degrees
• Pour mixture into pastry lined pie dish – even out
• Place top piece of pastry over the pie mixture
• Crimp pastry around pie plate with a fork
• Use pastry brush to brush top pastry with egg wash
• Bake for approx. 15 minutes at 400
• Reduce oven to 350 degrees and bake for another 20 minutes
• Let cool for 10 minutes and serve