Manchester-Style Tourtière
A double-crusted savory meat pie filled with spiced ground pork and potato, baked until deeply golden. A holiday centerpiece in New Hampshire's Franco-American communities.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •9-inch pie dish
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 32
- protein
- 20
- calories
- 480
Instructions
- 1
Preheat your oven to 400°F.
- 2
Cook the ground pork, onion, and garlic in a large skillet over medium heat. Stop when the pork is no longer pink.
- 3
Stir in the cinnamon, cloves, allspice, salt, pepper, and chicken broth.
- 4
Simmer uncovered for about 10 minutes until most of the liquid cooks off.
- 5
Take the skillet off the burner. Stir in the mashed potatoes completely and let the mixture cool slightly.
- 6
Press the bottom pie crust into a 9-inch pie dish. Spoon the pork mixture inside.
- 7
Place the second crust on top. Pinch the edges together to seal them and cut a few small slits for steam.
- 8
Brush the beaten egg over the top crust. Bake for 45-50 minutes until deeply golden.
- 9
Let the pie rest for 10 minutes before you slice it.
Chef's tips
Cook the filling until all the liquid evaporates so the bottom crust stays crisp.
Storage
Refrigerate baked pie up to 4 days, wrapped tightly.
Reheating
Reheat slices in a 350°F oven for 15-20 minutes until warmed through.
Common mistakes to avoid
- •Leaving too much liquid in the filling before putting the pie together.
- •Skipping the dough chilling step, which makes the crust tough.
Serving suggestions
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