Sunday Brunch: Tourtière Recipe

1. 1

   Bake potato in a 400 u00b0F oven until fully cooked, about an hour. Allow to cool, once it is cool enough to handle remove skin and mash in large bowl. Lower oven to 350 u00b0F.

2. 2

   Melt butter in large skillet over medium high heat and add onion. Cook until onions are golden brown, about 6 minutes. Add ground pork, water, potato, salt, black pepper, cinnamon, allspice and ground mustard. Cook while mashing with wooden spoon until meat is fully cook and mixture has taken on dry consistency, making sure that potato is fully incorporated into mixture. Remove from skillet to large bowl and allow to cool completely.

3. 3

   Roll 1 dough disc to fit bottom of 9-inch pie pan. Fill with cool meat filling, smoothing top of filling. Brush edges of filled pie dough with egg wash, roll out second crust and fit on top. Trim edges of dough and gently seal with fingers. Cut vent in top, then brush with egg wash.

4. 4

   Bake for 50 minutes, if top crust begins to brown too much cover with foil. Allow to come to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.