Christmas Pork Pie
Total TimePrep: 35 min. Bake: 30 min. + cooling
Home run! I was skeptical at first, but staring at a whole bunch of leftover pork roast convinced me to try it. Pantry limitations forced me to use vegetable broth and dates instead of beef broth and raisins, and I added a bit more curry powder than specified. Next time I will increase the curry powder to a full teaspoon, but no other changes are necessary. DH and I both loved it.
In Canada we make French Canadian pork pies called Tourtierre. Made with ground pork, onion, finely grated raw potatoe, broth, spices (allspice, savory, salt and pepper). I make about 10 every year for Christmas. We always have meat pie after mass on Christmas Eve. The pie crust is best if made with lard (yes lard), also they are best if frozen for a while and then reheated (don't know why). We couldn't have Christmas without our tourtierre.
This was a great way to use my pork loin. I substituted dried peaches for the apricots and dried cherries for the raisins. This had a nice sweet savory flavor and I will definitely make this again.