This is served traditionally by French Canadian for Christmas eve.
TourtiƩre
While many French-Canadian tourtiƩres do include mashed potatoes,
the majority do not have grated potatoes in the bottom. I don't know
when this tradition started with my family. Maybe it simply was my
grandmother's response to difficult economic times. With more money,
or fewer sons to feed, the layer of grated potatoes decreased, and
the measure of meat rose - regional Canadian cuisine at its budgetary
best!
2 lb medium ground pork 1 kg
1 lb extra lean ground beef 500 g
1/4 medium onion, grated 1/4
1 cup water 250 mL
1/2 tsp each salt and pepper 2 mL
1/4 tsp each ground allspice and nutmeg 1 mL
pinch of ground cloves
1 cup peeled and grated potato pastry for two double crust 9-inch
pies
1. There is enough filling for two meat pies. In a heavy bottom pot,
place meat, onion, water, salt and pepper. Bring to the boil and
reduce heat to medium. Cook until meat is well cooked, and no pink
remains. Add allspice and nutmeg, plus a very small pinch of cloves.
Mix well and taste. Add more salt if needed.
2. Place bottom pie crusts in pie plates. Spread half of the grated
potato over each pie crust. Sprinkle with salt. Top with 3 cups (750
mL) of meat mixture. Place second crust over entire mixture. Seal
edges and cut vents into top pastry to allow steam to escape.
3. Bake 8-9 inch meat pie in a 400 degrees F (200 degrees C) oven for
15 minutes; reduce oven heat to 350 degrees F (180 degrees C) and
bake for another 35 minutes. Remove pie from the oven and allow
cooling for 5 minutes prior to cutting and serving.
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