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The Donnell House Inn

Bath, Maine

Specialty Recipe

Tourtiere

French for meat pie and great served at breakfast during the cold months.

Ingredients
1 pound ground pork
1/2 cup beef broth
1 medium onion, finely chopped
1 clove garlic, minced
1 bay leaf
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
2 large potatoes -- peeled, cooked, drained, and mashed (3 cups)
Tourtiere Pastry Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 egg, beaten
1/4 cup cold water
1 teaspoon lemon juice
1/2 teaspoon dried thyme, crushed

Brown pork; drain off fat. Stir in broth, onion, garlic, bay leaf, ginger, cloves, salt, and pepper. Bring to a boil; reduce heat. Cover; simmer about 20 minutes or until onion is tender, stirring often. Discard bay leaf. Stir in potatoes; cool.

Tourtiere Pastry: Stir together flour, baking powder, and salt. Cut in shortening until pieces are the size of small peas. Stir together well-beaten egg, cold water, lemon juice, and dried thyme. Sprinkle the egg mixture over flour mixture, 1 Tablespoon at a time. Gently toss with a fork. Form into 2 balls.

On lightly floured surface, roll out pastry to a circle 12 inches in diameter. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Fill pastry shell with meat mixture. Roll out remaining pastry to a circle 12 inches in diameter. Cut slits in top crust. Place atop filling. Seal and flute edge. Brush with egg wash. Bake in 400-degree oven about 25 minutes or until golden brown. Let stand 20 minutes.

Serves: 6

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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