Classic Tourtière Recipe
Servings: 2 pies
- 2 1/2 lbs ground pork
- 1 1/2 cups cold water
- 1 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 tsp ground black pepper
- 2 bay leaves
- 1 tsp dried savory
- 1/2 tsp dried rosemary
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup old-fashioned rolled oats
- 4 9" pie crusts
- 1 egg, beaten
Combine pork with cold water and heat to boiling in a large, heavy frying pan.
Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg, cinnamon. Cook, covered over medium-low heat for 1 1/4 hours. Stir often. Halfway through cooking time, season with salt. Add more water if mixture dries out.
Stir in rolled oats after 1 1/4 hours, stirring for 1-2 minutes. Remove bay leaves. Let cool.
Preheat oven to 425F.
Meanwhile, line two 9" pie plates with pastry. When meat mixture is lukewarm, divide between two pies and spread evenly.
Brush outer edge of pastry with beaten egg. Seal the pie and crimp edge. Cut steam vents in top crust.
Bake in preheated oven for 15 minutes. Reduce heat to 375F, bake 25 minutes until crust is golden.