Sea Room

Pork Pie

" Lydie ... turned to Jordi.  'I have to help Nana prepare supper, we're having pork pie and that takes a while to make. ' "
                                                                   -Chapter 7

Pork Pie or Tourtière
1 Pie Serves 4

The most famous French Canadian dish is 'tourtière', a hearty meat pie made with pork (and often veal), onions, and spices. Originally, 'tourtière' was made with pigeon. (The French word for pigeon is tourteau, hence the name of the dish.) As these birds were scarce in Canada, the pie came to be made with pork. 

It is traditionally served on Christmas Eve, but it's so good that Nana makes it at other times as well. She prefers a biscuit crust.  The preferred baking dish is a deep porcelain or terra cotta tart pan. You may use a deep, 8"  pie pan.

Ingredients

For the Filling

2 lbs pork, cut in 3/4" cubes

1/2 cup finely chopped onions

1 clove garlic minced

2 tablespoon Worcestershire sauce

salt and pepper to taste

Milk to glaze the pie crust

For the Biscuit Crust (2 crusts)

- 2 cups flour

- 1/2 tsp salt

- 4 teaspoons baking powder

- 1/2 tsp cream of tartar

- 1/2 cup shortening

- 2/3 cup milk (or water)

Preparation and Cooking

For Filling

Combine the pork, onion, garlic and allspice in a heavy saucepan. Add enough water to cover the mixture. 

Bring the mixture to a boil, reduce the heat, and gently simmer, uncovered, stirring frequently, for 40 minutes or until the meat is very tender but still moist. (Add water if necessary.) 

To determine the proper moistness, scrape the meat to one side: the bottom of the pan should be moist, with scarcely any loose liquid left. 

Add the Worcestershire sauce, salt and pepper. Let the meat mixture cool. 

For Crust

Mix flour, salt, baking powder and cream of tartar together in a large bowl.

Cut in the shortening until the dough is just crumbly.

Add the milk or water.  With a fork, stir the mixture only enough to combine the ingredients.  Do not over stir.

Divide the dough into two balls.  Chill the dough for 1/2 an hour.

Lay out a pastry cloth on your work surface (or lay down a piece of wax paper and flour it lightly).

Roll the first ball out with a rolling pin into a circle large enough that when you put your 8" pie pan upside down on it, you have at least an inch of dough edging the pan.

Remove the pie pan and line it with the rolled out crust. 

Add the filling.

Roll out the remaining dough for the top crust and place it over the filling.

Seal the two crusts together, pinching the edges.

Brush the top crust with milk.

Make several slashes in the top crust to allow the steam to escape (see photo).

Bake the pork pie in a preheated 350°F. oven for 30-40 minutes, until the crust is nicely browned.

Cut the pie in wedges and serve hot.

The traditional accompaniments are green tomato chutney, piccalilli or cranberry relish.

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