Tourtière

Name: Tourtière
Yield: Serves 8
Ingredients: , Salt and pepper; 3/4 teaspoon, baking soda; 2 tablespoons, water; 2 pounds, ground pork; 2 tablespoons, unsalted butter; 2 , onions, chopped fine; 3 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, ground allspice; 1/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; Pinch, ground cloves; 3 cups, chicken broth; 12 ounces, russet potatoes, peeled and shredded; 1/2 cup, sour cream, chilled; 1 large, egg, lightly beaten; 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1/2 teaspoon, salt; 12 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 large, egg yolk lightly beaten with 2 tablespoons water

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Appears in Cook's Country December/January 2014

Main Courses

Pork

Savory Pies & Tarts

Unless your ancestors were French Canadian, tourtière just may be the most delicious Christmas tradition you’ve never heard of.

SERVES8

TIME2¼ hours, plus 1½ hours chilling and 2 hours cooling

WHY THIS RECIPE WORKS

This French Canadian meat pie is a Christmas tradition for feeding a crowd. After settling on ground pork for our pie filling, we had to fix the dry, pebbly texture that resulted from cooking the meat twice—once in the skillet and once in t...

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