This is something Mom regularly makes and we all crave it! Usually we have it in a pie format, but Mom also sometimes makes tarts and uses them as appetizers. This recipe is actually a combination of about 4, but this is what I do and it works for me. Also, our most recent favorite method is to use potato (as listed below), instead of breadcrumbs – you can go either way for a tasty result and a different texture…the choice is yours!
1 1/2 lbs. of ground pork
1 onion AND 2 cloves of garlic AND 2 sticks of celery AND 1 large, peeled potato – all finely diced
Saute the onion, garlic, celery and potato all together with the pork in a bit of oil until the onions are soft and the meat is cooked through. Stir occasionally and make sure that the pork is well broken up. As it’s cooking, add;
1/2 t. EACH savory AND celery seed
1/4 t. EACH ground cloves, ground nutmeg AND cinnamon
2 T. chopped fresh parsley
salt and freshly ground pepper to taste
Cook until the liquid is almost gone but not until the mixture is dry. Add 1 cup of fresh bread crumbs (only if you haven’t added potato), make sure it’s well blended and fill up a pie shell. Usually for a savory pie, I will brush the top with a bit of egg – I forgot this time though so the photo you see is a plain, undecorated, Crisco based pastry crust. Bake for about 45 minutes at 350 – keep an eye on the crust, it’s really the only thing that needs to be cooked.
Every time I make this I actually quadruple the recipe, separate it into 4 equal amounts and freeze 3. Then when I have a craving I defrost the filling, add the 1 cup of bread crumbs, fill a pie shell and dinner is quick. Also, I highly recommend serving tourtière with chutney or relish, our favorite store-bought brand is Branston Old Country Relish, made by Crosse and Blackwell.
- Category: Ground Pork, Pie, One-pot Meal, Freezes Well, Make-ahead