Classic French Canadian Tourtiere
2 lbs/1 kg ground pork/may be replaced any kind you prefer/
1 small onion
1 medium potato
3 cloves garlic
2 tbsp chopped savory
1/4tsp each of ground cloves, nutmeg, and cinnamon
Salt to taste (Usually around 1.25- 1.5 tsp)
1/2 tsp pepper
1 package of frozen pie dough- enough for a top and bottom crust
Start by cooking the pork in a large skillet over medium heat. Be sure to break it up thoroughly as you don’t want large chunks remaining.
Peel and dice 1 medium russet potato, 1 medium onion, and 3 cloves of garlic. Place in food processor and pulse until finely chopped but not pureed.
When the pork is mostly cooked (about 10 minutes), add the onion mixture to the pan and stir.
Add 2 pinches each of ground cinnamon, nutmeg, and cloves, plus 3/4 tsp salt and pepper to taste.
Sautee the pork mixture for another 10 minutes, and add chopped thyme and mint. Stir well to combine and take off the heat to cool.
Roll out pie dough into 2 circles big enough to line a 12″ pie plate top and bottom.
Fill the crust with the cooled pork mixture and cover with top layer of dough. Crimp the edges and brush the beaten egg on top.
Bake at 375 degreesF /200 C for approx 1 hour until the top crust is golden brown.
Let Tourtiere rest at least 10 minutes before cutting into it to serve.
Makes 4 obscene portions, or 6-8 more reasonable sized ones.