Tourtière

Ingredients

• 1 lb ground pork
• 2 medium potatoes peeled and diced
• 1 medium onion finely chopped
• 2 sheet pie crust 1 for top and 1 for bottom
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 whole egg beaten for egg wash

Directions

1. Preheat oven to 375°F (190°C).
2. Cook vegetables: In a skillet, melt butter or heat oil over medium heat. Add onion and diced potatoes, cooking until softened (about 5–7 minutes).
3. Add pork: Stir in the ground pork, breaking it up with a spoon. Cook until pork is no longer pink (about 8–10 minutes).
4. Season: Add salt, pepper, and optional cloves and allspice. Stir to combine. Remove from heat and let the filling cool slightly.
5. Prepare crust: Roll out one pie crust and place it in a 9-inch pie pan. Trim edges if necessary.
6. Add filling: Spoon the pork, potato, and onion mixture evenly into the crust.
7. Cover pie: Place the second pie crust on top, seal edges by pressing with a fork, and cut a few small slits on top to let steam escape.
8. Egg wash: Brush the top crust with beaten egg for a golden finish.
9. Bake: Place the pie in the oven and bake for 35–45 minutes, until the crust is golden brown.
10. Cool and serve: Let the tourtière rest for 5–10 minutes before slicing. Serve warm.

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