Tortiere during the holidays is considered somewhat of a tradition in the Bombardier family. Every Christmas my Dad will make a bunch of these, one for dinner, one to freeze for later enjoyment, and the others to hand out to family members as “gifts”. This is my variation on his recipe – while I respect the tradition, I do like the trial and error process to get a perfect pie that has my own thumbprint on it.
- 16 oz Minced Pork
- 4 oz Minced Beef
- 1 Celery Stalk
- 1 Medium Onion
- 1/2 a Russet Potato
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Allspice
- 1/2 tbsp Cinnamon
- 2 tsp Savoury
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Cloves Garlic
- Olive Oil
- 1 cup Beef Stock
- 1 Egg
- Pastry Dough
- Finely mince the onion, celery and garlic.
- On medium-high add 2 tbsp olive oil and cook onion, celery, garlic and spice mixture, about 5 minutes. Remove and set aside.
- In the same pan, saute the meat, breaking it up into a fine mixture, about 5 minutes. Avoid browning.
- Add back vegetables and spice mixture and grate in 1/2 a russet potato.
- Add beef stock, reduce heat and cook for 10 minutes.
- Remove form heat and let cool at least 15 minutes. Prepare your pastry and preheat your oven to 375°.
- Add the cooled meat to pastry, patting it down lightly with a spoon to remove any dead spaces.
- Add beaten egg to edge of bottom crust before covering the pie. Crimp edges as necessary, add ventilation slits and and brush top with beaten egg.
- Cook at 375° for 35 to 40 minutes.