Mamere's Tourtier

December 15, 2013
Author Notes

A Christmas Eve event in Canadian homes. Warm and spicy pork pie served at home, with family after Midnight Mass. Joyeux Noel and enjoy. —Roger Dube

  • Serves variable
  • 1.5 pounds Ground Pork Butts (I grind my own)
  • 1 Large Russet Potato (largest you can find)
  • 1 Large onion minced (I grind with the pork)
  • 1 teaspoon *Each, Kosher salt, black pepper, ground clove, ground cinnamon, and ground allspice
  • 1/2 cup Water
  • 1 Egg
  • 1 Pastry recipe for 9" double crust
  • 1/4 teaspoon Paprika (for dusting)
In This Recipe
  1. Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato
  2. Place the potato, ground pork, onion, spices and water in a large pan and simmer until very thick, for about one hour. Let cool to luke warm.
  3. Meanwhile, prepare your pastry and line a deep-dish pie plate with one crust.
  4. Spoon in filling, spreading evenly. Cover with top crust.
  5. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
  6. *When it comes to the spices…..start with above then adjust to taste

See Reviews

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Roger Dube
    Roger Dube
  • patt turgeon
    patt turgeon