Acadian-Style Tourtière

Ingredients

• •1 lb ground pork
• •1 medium yellow onion, finely diced
• •2 garlic cloves, minced
• •1 large yellow potato, peeled and diced small
• •0.5 cup beef or chicken broth
• •0.5 tsp cinnamon
• •0.25 tsp allspice
• •0.125 tsp cloves, ground
• •0.5 tsp dried savory
• •1 tsp salt
• •0.5 tsp black pepper
• •1 pack refrigerated or frozen double pie crust (two-crust pack)
• •1 egg, beaten (egg wash)

Directions

1. 1Cook ground pork, onion, and garlic in a skillet over medium-high heat, breaking up meat, until browned and onion is soft, about 8 minutes; drain excess fat.
2. 2Add diced potato, broth, cinnamon, allspice, cloves, savory, salt, and pepper; stir to combine.
3. 3Simmer on medium-low for 15 minutes, stirring occasionally, until potato is tender and most liquid is absorbed; remove from heat and cool 15 minutes.
4. 4Preheat oven to 400°F and line a 9-inch pie plate with one crust, pressing it into the bottom and sides.
5. 5Spoon cooled meat filling evenly into the crust.
6. 6Lay second crust over the top, press edges together to seal, trim overhang to 1 inch, and crimp decoratively; cut several steam vents.
7. 7Brush entire surface with beaten egg for a golden finish.
8. 8Bake for 35–40 minutes until crust is deep golden brown; rest 10 minutes before slicing.

💡 Store-bought refrigerated pie crusts (Tenderflake brand is widely available) give excellent results for a weeknight-friendly version; make your own lard pastry for the traditional flavour.

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