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December 13, 2013

Pork Pie: A Christmas tradition for many


“Many French people also serve tourtiere at Thanksgiving as well. Since pork is more plentiful now, many do not wait to serve it just on Thanksgiving and Christmas. It is a culinary favorite that can be enjoyed all winter long.

“Hope you give it a try and become a French Canadian for one Christmas Eve! Ah oui!”


Makes two good-sized meat pies

2 1/2 pounds of lean ground pork

1 large onion, diced

1/2 teaspoon each of cinnamon, cloves, nutmeg

1 1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon Bell’s seasoning (or poultry seasoning)

2 cups of water

1 large potato, peeled and boiled

Crust for two 9-inch pies (top and bottom)

In a large saucepan, combine ground pork, onion, cinnamon, cloves, nutmeg and salt and pepper.

Brown the meat and onions for about 5 minutes on medium-low heat. Cover meat mixture with the 2 cups of water. Simmer on low heat for approximately 11/2 to 2 hours, until meat is light brown and water on the bottom of pan has almost completely evaporated. Stir occasionally. If water evaporates too quickly and meat is sticking to the bottom of the pan, add a little water, as necessary, to keep mixture moist during cooking time. When finished, there should be only about a tablespoon of water with juices remaining on the bottom.

While meat is cooking, boil the potato until it is soft but not mushy. Drain and mash cooked potato with a fork, leaving tiny chunks of potato for texture. Set aside.

When meat is done, stir in the 1/2 teaspoon of Bell’s seasoning into meat mixture. Fold in the mashed potato. Place half of the meat filling in one of the prepared 9-inch pie plates. Cover with the top crust. Make vent holes in top of crust.

Repeat with the remaining meat and other pie crust.

Bake at 350 degrees for approximately 40 minutes until top crust is golden brown. Bon appetite!

Dede’s note: “Some people like to use ground pork butt, but I find that it makes the meat filling fatty and greasy. I prefer to use lean ground pork in my recipe, and the taste is not compromised.”


Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.


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