Tourtière - Meat Pie

We had a really good supper tonight. We called my mother-in-law to get a secret recipe for her famous tourtière (meat pie). I made the filling and Maxime rolled the dough. You start by cooking 1 pound of ground pork and add finely chopped onions. To the meat you add spices; a mix of allspices, cinnamon and cloves. If you want you can salt the meat. You let this simmer for 30 min. and the last five minutes you had 5 crushed saltines. Let it cool a bit and then fill the pastry. It then goes in the oven for 35 min. and supper is ready in no time. This is really popular in Quebec during the Holiday season. Usually every household will have their special recipe. We serve it with mashed potatoes, homemade ketchup & beets.

Tourtière (meat pie)

1 pound ground pork
1/2 medium onion, chopped
1/4 tsp allspices
1/4 tsp cloves
1/8 tsp cinnamon
salt to taste
5 soda crackers

In heavy saucepan cook pork & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Add the soda crackers and let simmer an extra 5 min.

In the meantime prepare your favorite crust. Line a 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned. Eight servings.