Turci Pie (Tourtiere)
By Yankee Magazine|Apr 21 2002|
Yield
Two 8-inch pies
Ingredients
2 pounds lean pork for roasting or chops, ground
2 medium onions, ground
1 teaspoon salt (approximate)
1/2 to 1 teaspoon cinnamon
1/2 to 1 teaspoon poultry seasoning
5 cups mashed potatoes (6 or 7 large) mixed with 2 tablespoons butter and some salt
2 cloves garlic, minced (optional)
pastry for 2 double-crust pies
Instructions
Cook the pork over medium-high heat, stirring often, until no longer pink. Then add onions and seasonings. Lower heat and cook mixture about 10 minutes more; it should be well cooked to a light brown. Add this to mashed potatoes; mix well. Add garlic and more seasoning if desired. Bake in double-crust pies, about 400 degrees F, until crust is well cooked (golden brown), about 40 minutes.
I lost my grandmother’s recipe and have used this one as a substitute. Everyone loves it on Christmas Eve. I reduced the amount of potato and added slightly more meat .
My grandmother made these for years when I was a kid. I now live in Texas and found the recipe in an old copy of Yankee when I was home visiting New England and took my mother to the doctor. I introduced Tourtiere to my Texas wife and our Texas neighbors. Tomorrow we will host our 3rd annual Soiree Tourtiere in Dallas! I had misplaced this recipe; thank goodness for the Web and instant access!
Being from New England, Tourtiere (we called it Pork Pie) was something we had often. My Mother didn’t cook much so we always had it at a restaurant or bought at the bakery. As an adult I make it every year along with Salmon pie for Christmas Eve. This is the recipe I use now and it’s the best.
I did use chopped pork rather than ground – this recipe is excellent!