Tourtiere (french canadian pork pie)

Yield: 6 Servings

Measure Ingredient
1 medium Onion; chopped fine
1 \N Clove garlic; chopped fine
1 pounds Pork; ground and VERY lean
2 teaspoons Corn starch
¾ cup Chicken broth
\N \N Pepper
¼ cup Bread crumbs
1 tablespoon Water
1 \N Egg; lightly beaten
⅛ teaspoon Ground cloves
¼ teaspoon Ground mace
1 teaspoon Ground sage
¼ cup Celery leaves; finely chopped
2 \N 9-inch pie crust

Pre-heat oven to 425 degrees.

Saute onion and garlic in butter until tender; add pork, continue to cook breaking up meat and stirring 5 to 8 minutes or until meat is no longer pink.

Sprinkle with cornstarch , add broth, pepper, sage, mace, cloves and celery leaves. Bring to a boil and simmer uncovered until meat is thoroughly cooked and excess liquid evaporated 20 to 25 minutes.

Cool mixture then remove surface fat. Spoon into pie crust, place top crust on and make steam holes.

Bake until golden brown 10 t0 15 minutes.

Lower heat to 350 degrees and bake another 15 minutes.

Recipe by: Chabot Family Recipe Posted to TNT Recipes Digest by cam94@... (Carole A Moran) on Apr 29, 1998

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