A Low FODMAP Holiday – Pépère’s Tourtiere

Tourtiere is a savory pork pie traditionally served for Christmas Eve.  My French Canadian grandfather passed this recipe down; he used to serve it New Year’s Eve.  There are about as many recipes for tourtiere as there are people who eat it.  Some bind the filling with cracker crumbs or bread crumbs. I like to use  mashed potatoes.  Pépère’s original recipe says to simmer the pork for two hours! I don’t find that necessary, 15 minutes is enough to render the fat and leave a fairly grease-less and tender pork.  You will need wheat-free pie dough.  There are plenty of gluten free pie dough recipes out there; find one you like.  I served this with Spiced Pickled Cranberries; it was excellent!

dough for double crust gluten-free pie
2 lbs. ground pork
2 cups sliced mushrooms (optional – mushrooms are not low FODMAP)
1 cup diced celery
1 cup minced scallion greens
2 cups mashed potatoes
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup minced parsley
1 egg
oil for sauteeing

Preheat oven to 350. Put the ground pork in a large kettle and cover with 2 inches of cold water. Bring to a boil and then let it simmer for 15 minutes.  Drain. Saute the mushrooms (if using) and celery in some olive oil until tender and the mushrooms have given off their liquid.  Combine the pork, mushrooms, celery, scallions, potatoes, parsley and spices. Mix thoroughly.  Line a pie dish with dough, fill it with the pork mixture, and top with remaining dough.  Make an egg wash be beating the egg with a tablespoon of water. Brush the pie with the wash.  Place it in the preheated oven and bake for 40 – 45 minute, until hot.  Remove from the oven and let it sit for a few minutes before serving.  This is good hot or room temperature!

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