Tourtiere

One of the cool things about marriage is how two completely different heritages/cultures can come together and meld into one.  Marc is the son of French Canadians whose family settled in Quebec in 1630 or something like that. There is a long tradition of excellent cooking and special foods in his background.

  Tourtiere is one of these. This was traditionally a holiday dish for them, his mom used the filling as a stuffing for turkey and the pie was created for special occasions.  I used to make it only for Christmas, but as I have gotten older I have become more aware of how certain foods can encourage, comfort, and bless and so it has become something I try to make more often…while still keeping the special occasion aspect to it.  It is simple and inexpensive and delicious, and you can’t ask for more than that.  We had it yesterday to celebrate Father’s Day and let Marc know how loved he is.

Ingredients:

pastry for a 2 crust pie

1 1/2 lbs ground pork

1 large baking potato

1 large onion, minced

1/2 tp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/4 tsp cloves

pinch fresh grated nutmeg

1/2 c water

1 egg (for brushing on top crust

Bake the potato until done (or microwave). Peel and mash.

Place the water, pork, potato, onion, and spices in a pan and simmer until thick about one hour.

Prepare pastry and line a deep dish pie plate with pastry. spoon in filling, spreading evenly. Cover with top crust. Make steam vents.

brush with egg beaten with a little water and bake at 350 for 50 minutes. serve warm. serves 8