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Pork and Potato Tourtière   HT  MC Canadian  80mins

Serves 4     Hot Pork Vegetables Spices   Main Course   Canada Nth America North American

450g/1lb Minced Pork
1 medium Onion, chopped
90ml/3fl.oz. Water
Salt and Pepper
½ teasp Ground Cloves
½ teasp Ground Cinnamon
1 teasp Celery Salt
2 Medium Potatoes, boiled and mashed
350g/12oz Shortcrust Pastry
1 Egg, beaten


1. Preheat the oven to 220C, 425F Gas Mark 7. Place the meat, onion and water in a saucepan, bring to the boil then reduce the heat and simmer for a few minutes until colour changes.

2. Stir in the seasonings and simmer for a further 5 minutes.

3. Drain the meat very well then return to the saucepan and stir in the mashed potatoes. Set aside.

4. Divide the pastry into two potions and roll each portion out large enough fit a 20cm/8-inch pie plate.

5. Line the pie plate with one portion of the pastry then fill with meat mixture, pressing it down lightly.

6. Brush the edges of the pastry with a little beaten egg, cover with the remaining pastry, seal the edges and crimp if desired. Brush the top with more beaten egg and make a hole in the top to allow steam to escape.

7. Bake for 15 minutes then lower oven temperature to 190C, 375F, Gas mark 5 and continue to cook for a further 25 minutes.



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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