This hearty Tortiere is a comforting, savory pie featuring a rich filling of ground pork, grated potatoes, and plump raisins seasoned with sage and mace. The combination of savory meat and sweet fruit creates a unique, home-style flavor profile reminiscent of traditional Italian-American cooking. The flaky double crust encases the tender filling, which is simmered to perfection before baking. It makes for a satisfying main course or a substantial side dish, perfect for family dinners or holiday gatherings. Simple ingredients come together to create a dish that is both nostalgic and deeply satisfying.
Tortiere #2
Description
This hearty Tortiere is a comforting, savory pie featuring a rich filling of ground pork, grated potatoes, and plump raisins seasoned with sage and mace. The combination of savory meat and sweet fruit creates a unique, home-style flavor profile reminiscent of traditional Italian-American cooking. The flaky double crust encases the tender filling, which is simmered to perfection before baking. It makes for a satisfying main course or a substantial side dish, perfect for family dinners or holiday gatherings. Simple ingredients come together to create a dish that is both nostalgic and deeply satisfying.Ingredients
Directions
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Finely mince the onion and garlic.
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Peel and grate the potato.
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Place ground pork, minced onion, garlic, mace, sage, grated potato, raisins, and pepper in a large heavy pot.
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Pour boiling water over the mixture, ensuring it is covered by about 2 cups of water.
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Cook uncovered over medium heat, stirring frequently, until the meat is no longer pink and the water is absorbed. This should take 30 to 45 minutes. Reduce water if necessary to prevent boiling over.
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Remove from heat and set aside to cool to room temperature.
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Skim off any excess fat from the surface of the cooled meat mixture.
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Preheat oven to 400&# 194;°F (200ðC).
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Line a pie plate with half of the pastry dough.
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Prick the bottom of the crust with a fork and bake for 10 minutes.
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Remove crust and allow it to cool slightly.
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Pour the cooled meat mixture into the pre-baked pie shell.
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Cover with the remaining top crust.
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Crimp and seal the edges, then cut several vents in the top to allow steam to escape.
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Bake at 400ðF (204ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (175ðC) and continue baking for 30 more minutes, or until the crust is light brown and the filling is bubbly.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 596.1kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 11.4g58%
- Cholesterol 181.7mg61%
- Sodium 142.9mg6%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.6g3%
- Sugars 11.1g
- Protein 61.9g124%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The filling can be prepared a day in advance. Store the cooked meat mixture in the refrigerator, skim the solidified fat before assembling the pie, and add 5-10 minutes to the baking time if the filling is cold.
If you cannot find ground mace, you can substitute with a pinch of ground nutmeg, though the flavor will be slightly different.
For a richer filling, you can add a splash of beef broth instead of water when simmering the meat mixture.
