Tourtière

Because we avoid butter, we use the crust below with oil.  It is very easy to work with and is more “bready” once made.  Works great for this recipe.   This recipe will make two pies, a little on the thinnish side, or one gigantic, deep dish pie with quite a thick crust.  We have decided we sort of like the two pies best — we cook both and if we don’t need two, freeze the 2nd.  It can be re-heated later and still tastes fresh. (Though we hauled the 2nd one out after being in the freezer only 5 days).

If you prefer a more traditional crust — use your favorite and just use the filling below.

Filling:
1 1/2  lbs ground dark turkey
Large onion or so, chopped fairly small
cook until browned, mashing to eliminate lumps
add
2 t allspice
1 t cinnamon
3/4 t salt
1/4 t pepper
(optional teaspoon sage)
mix in
2 + cups mashed potato (or dice potato small and cook with the meat until tender and mash)

fill crust, bake at 375 about 40-60 min.

Crust:
4 c flour
1 1/2 t salt
2 t baking powder – mix dry ingredients
1/2 c canola oil – blend in
1 c water – mix in to form dough
divide for top and bottom crust, press or roll out

Leave a Reply