Traditional French-Canadian Meat Pie

1 1/2 pounds ground pork
1 large baking potato
1 large onion, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash ground allspice
1/2 cup water
1 9 inch double
crust pastry recipe or ready-made
1 egg
1/4 teaspoon paprika

Bake the potato until done, 30 – 45 minutes in a preheated 400 degree oven. Peel and mash the potato.

Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.

Meanwhile, prepare your pastry.

Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.

Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (serve warm) with your favorite condiment*
*So, the choice of condiment is always subject to deep debate among tourtiere “connoisseurs” – which is why I’ll stop short of making any personal recommendations.

I will say, however, that those most mentioned seem to be mustard, ketchup, butter, beef gravy, green tomato relish, pickled beets and even apple butter! This very traditional, savory meat pie is also good on its own. Whatever your preferences, I hope you will enjoy and try your hand at this recipe this holiday season.