Tourtiere (includes SPAM)
Makes 1 9-inch meat pie
Ingredients
1 pound ground beef sirloin
1/2 pound ground pork
1/2 pound SPAM, finely diced
1 large onion, finely chopped
2 Tbsp olive oil
2 medium-large potatoes, peeled (to yield about 1 cup of boiled potato)
3/4 cup beef broth
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp pepper
1 tsp salt
Enough pie dough for a two-crust pie (store-bought is fine)
1 egg, plus a splash of water (for the egg wash)
Directions
Boil the potatoes in salted water until nearly, but not completely, cooked through. Once done, drain and roughly mash, leaving some smallish chunks. Set aside to cool.
In a large skillet, heat the oil over medium, then add the onion and cook until onions are soft and just starting to color, maybe 10 minutes.
Meanwhile. mix the meats together in a bowl, and once the onions are ready, add the meat mixture to the onions and cook until no longer pink, breaking it all up with a spoon until no clumps remain, about 10 minutes. Add the broth, spices, potato, salt and pepper and stir. Lower heat and cover, simmering for about 20 minutes, stirring occasionally, until much of the liquid is absorbed. Remove from heat and adjust for seasoning. Taste the meat mixture and add a bit more salt, pepper, or spices, to suit your preferences. Set aside (in the fridge) to cool completely.
When ready to assemble and bake:
Preheat the oven to 375F and set an oven rack to the lower-middle slot. Fit an ungreased pie tin with bottom dough, pressing into the bottom and sides of the pan. Add the cooled pie filling, gently packing it in. Wet the edge of the dough all the way round with a bit of water, then overlay the top dough. Press the edges together to seal and flute/crimp the edge.
Quickly beat the egg and water together to make an egg wash, and brush liberally over the pie dough, including the edge. Finally, cut a few steam vents in the top.
Bake in the preheated over around 50 minutes, until the crust is golden brown. Check the pie at the 30 minute mark and shield the pie edges if they’re browning too quickly.
Remove the pie to a rack and let cool 15 minutes before serving. Enjoy!
Recipe adapted from Kitchen Vignettes
Makes 1 9-inch meat pie
Ingredients
1 pound ground beef sirloin
1/2 pound ground pork
1/2 pound SPAM, finely diced
1 large onion, finely chopped
2 Tbsp olive oil
2 medium-large potatoes, peeled (to yield about 1 cup of boiled potato)
3/4 cup beef broth
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp pepper
1 tsp salt
Enough pie dough for a two-crust pie (store-bought is fine)
1 egg, plus a splash of water (for the egg wash)
Directions
Boil the potatoes in salted water until nearly, but not completely, cooked through. Once done, drain and roughly mash, leaving some smallish chunks. Set aside to cool.
In a large skillet, heat the oil over medium, then add the onion and cook until onions are soft and just starting to color, maybe 10 minutes.
Meanwhile. mix the meats together in a bowl, and once the onions are ready, add the meat mixture to the onions and cook until no longer pink, breaking it all up with a spoon until no clumps remain, about 10 minutes. Add the broth, spices, potato, salt and pepper and stir. Lower heat and cover, simmering for about 20 minutes, stirring occasionally, until much of the liquid is absorbed. Remove from heat and adjust for seasoning. Taste the meat mixture and add a bit more salt, pepper, or spices, to suit your preferences. Set aside (in the fridge) to cool completely.
When ready to assemble and bake:
Preheat the oven to 375F and set an oven rack to the lower-middle slot. Fit an ungreased pie tin with bottom dough, pressing into the bottom and sides of the pan. Add the cooled pie filling, gently packing it in. Wet the edge of the dough all the way round with a bit of water, then overlay the top dough. Press the edges together to seal and flute/crimp the edge.
Quickly beat the egg and water together to make an egg wash, and brush liberally over the pie dough, including the edge. Finally, cut a few steam vents in the top.
Bake in the preheated over around 50 minutes, until the crust is golden brown. Check the pie at the 30 minute mark and shield the pie edges if they’re browning too quickly.
Remove the pie to a rack and let cool 15 minutes before serving. Enjoy!
Recipe adapted from Kitchen Vignettes
