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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Here in the Upper Peninsula of Michigan, it is a tradition for the Catholics to eat pork pie on Christmas Eve, after coming back from Christmas Eve mass. This is a cousin of the French-Canadian Tourtiere. I'm not Catholic, but I love these rich meat filled pies! Ingredients:
1 double crust pie crust |
2 large potatoes, peeled |
1 lb ground pork |
1 clove minced garlic |
1/2 cup finely chopped onion |
1/2 cup beef broth |
1/4 teaspoon ginger |
1/8 teaspoon clove |
1/8 teaspoon nutmeg |
Directions:
1. Cut up potatoes, cook in boiling water to cover for 20 minutes.
2. Drain; mash.
3. In a large skillet, brown pork, drain off all fat.
4. Stir in the rest of the ingredients except potatoes.
5. Cover and simmer 20 minutes, stirring often.
6. Stir in potatoes, cool.
7. Roll half the pastry into 12 inch circle.
8. Line a 9 inch pie plate.
9. Trim even with rim.
10. Fill with meat mixture.
11. Roll out remaining dough, slit.
12. Place atop filling, trim to 1/2 inch beyond rim.
13. Seal and flute.
14. Bake at 400 degrees for 30 minutes.
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