from Sir John’s Table
Ingredients
Pastry for a 9-inch double crust pie
1 lb lean ground pork
½ lb regular ground beef
1 onion, finely diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
2 teaspoons fresh thyme, chopped or 1 tsp dried thyme, crushed
½ teaspoon ground sage
Freshly ground black pepper
¼ teaspoon ground nutmeg
Directions
Preheat oven to 425F/220C.
Roll out pastry and place bottom crust in pie plate.
In a frying pan, saute the pork, beef, onion and garlic. When th meat is lightly browned add water, salt, thyme, sage, black pepper and nutmeg. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust and top with remaining rolled prepared pastry. Pinch pastry edges to seal. Cut several vents in top crust so steam can escape.
Cover edges of pie with strips of aluminum foil to prevent over-cooking.
Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes or until pie is golden brown. Let cool 10 minutes before serving.
Nada’s Tips & Tricks: This is a good basic recipe for tourtiere. Some versions include potatoes and other vegetables while purists will stick to meat only. A recipe that has stood the test of time and is still loved throughout Quebec and now the rest of Canada.
Contents and images used with permission by author Lindy Mechefske and Goose Lane Editions. https://gooselane.com/products/sir-johns-table
