Today, I'll share my recipe for mince pork pie..or as Quebequois call it "Tourtiere"
Here are the ingredients:
FILLING
- 5 slices of bacon, chopped (it's the stuff in the pan)
- 1lb of ground pork
- 2 medium potatoes, washed and diced small
- 2 medium leeks sliced
- 1 medium onion minced
- 2tbsp Clubhouse Montreal Chicken Spice
- 2tsp Dried Thyme
- 2tsp dried rosemary
- 1tsp dried sage
- *of course you CAN use Fresh and I fully encourage that, I didn't have fresh so I used dried*
- 1 heaping tablespoon of minced garlic...or 3 cloves minced give or take
Step 1: Cook the chopped bacon in your skillet. Do so until it's starting to get crisp.
Step 2: Put the pork, garlic, leek, onion and spices into the pan with the bacon, mush it all up and cook until no longer pink and crumbled
While the pork is cooking, put your diced potatoes in the microwave for about 2 minutes to partially cook them.
Once the pork mixture is done put in a bowl with the potatoes, mix well and put in the freezer to cool off.
PASTRY!
1 Cup Shortening/Lard/Coconut oil/ Whatever Solid Fat you choose to use, I don't care.
2 1/4 cups of Pastry flour
1/2 tsp salt
ice water.
Now, you take a cold fork or pastry cutter, and blend the flour, fat and salt in a bowl until it looks all crumbly like..almost like coarse oatmeal. Keep it cold. then add the ice water bit by bit until it comes together to form a dough ball. Don't knead don't use your hands..keep anything warm away..or it turns to crap, and you don't get the nice light flaky pastry goodness.
Split the dough ball into 2 halves, Roll out on a floured surface, put one half in a pie plate, dump the filling in, then put the other half on top. Cut slits in. Grab a pastry brush and brush beaten egg or fresh milk on top of the crust to give it a nice colour when it's done cooking.
Stick in a 375deg F oven for about an hour.
Enjoy!
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