Meat Pie, or Tourtiere

Prepare cream cheese crust in advance (up to one day). This is the most amazing recipe EVER from The Pie and Pastry Bible. It’s a little complicated, but makes a flaky, delicious crust.

Meat Pie Filling

1.5 pounds ground pork
1 large potato (boiled and mashed)
1 large onion, minced
3/4 tsp. salt
3/4 tsp. ground black pepper
3/4 tsp. ground cinnamon
1/4 tsp. ground gloves
1/2 tsp. ground allspice
1/2 cup water
1/2 cup raisins
1 egg (for pastry brushing)

Boil (about 15 minutes until tender) and mash the potato. Meanwhile, prepare the rest of your ingredients. Place everything in a large frying pan (sausage, spices, mashed potatoes, etc.) and simmer slowly for 45 minutes to an hour until thick. Test seasoning and add more spice, if necessary.

Preheat oven to 375 degrees. Cut and roll pastry to fit into well-greased muffin tins. I like to ruffle the edges a bit. Fill with about 2 tbsp. of filling. Reserve a bit of pastry for the top. I roll it out and cut leaf shapes, then place it gently on top. Brush with beaten egg and cook for about 50 minutes, watching closely to prevent burn crust. Let cool, but serve warm with chutney.