Tourtière is traditionally served on Christmas Eve in Quebec after midnight Mass, so the fact that it can be made ahead is essential. Skip scratch pastry and pick up the super-easy-to-use refrigerated rolled-up crusts. They are simple, fabulously flaky and eliminate the finicky rolling pin transfer from counter to pie plate.
Prep time: 20 minutes, On the table: 50 minutes
- 1 onion, peeled and finely chopped
- 2 tspgarlic, minced
- 1 lbground pork
- 1/2 lbpork sausages (garlic and spice type of flavour), removed from casing
- 1 tspground savoury
- 1/4 tspnutmeg
- 1/4 tspground cloves
- 1 cupshredded Yukon gold potato (about 2 medium-sized potatoes)
- 3/4 cupchicken stock
- 2rolled refrigerated pie crusts
- 1egg yolk, beaten
Preheat oven to 425-deg. F.
Over medium heat, sauté onions and garlic until translucent.
Crumble pork and sausage into pan and break up large chunks as it browns.
Stir in spices, potato and chicken stock. Simmer for 15 minutes. Then remove from heat to cool slightly.
Lay out pie crust bottom in 9-inch pie plate. Fill with pork and top with second crust. Cut a few slits to let out steam.
Brush top of crust and edges with egg wash. Bake for 30 minutes or until crust is golden.
Photo by Michael Alberstat, Prop Styling by Arren Williams