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
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Ingredients
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1.5 pounds
Ground Pork Butts (I grind my own)
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1
Large Russet Potato (largest you can find)
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1
Large onion minced (I grind with the pork)
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1 teaspoon
*Each, Kosher salt, black pepper, ground clove, ground cinnamon, and ground allspice
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1/2 cup
Water
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1
Egg
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1
Pastry recipe for 9" double crust
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1/4 teaspoon
Paprika (for dusting)
Directions
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Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato
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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.
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Meanwhile, prepare your pastry and line a deep-dish pie plate with one crust.
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Spoon in filling, spreading evenly. Cover with top crust.
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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.
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*When it comes to the spices…..start with above then adjust to taste
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