French Tourtiere Recipe

Ingredients
<br>- 1  onion, chopped
<br>- ½ clove crushed garlic
<br>- 2 tablespoons rendered bacon fat
<br>- 1 ½ pounds ground pork
<br>- ¾ cup chicken broth
<br>- 1 teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br>- 2 tablespoons chopped fresh parsley
<br>- 1 pinch ground mace
<br>- 1 pinch ground sage
<br>- 1 pinch ground savory
<br>- 2 (9 inch) unbaked pie shells
<br>- 2 tablespoons cream
<br><p></p>Directions
<br>step 1: In a saucepan, saute onion and garlic in bacon drippings until light brown.  Add ground pork.  Cook until light brown, stirring until crumbly; drain.  Stir in broth, salt and pepper.  Cook for 10 minutes or until liquid is nearly absorbed.  Add spices and parsley.  Cool to room temperature.
<br>step 2: Spoon filling into pastry lined 9 inch deep dish pie plate.  Top with remaining pastry; seal edges and cut vents.  Brush with cream.
<br>step 3: Bake at 425 degrees F (220 degrees C) for 20 minutes.  Reduce temperature to 350 degrees F (175 degrees C).  Bake for 20 to 30 minutes longer, or until golden brown.  Serve warm or cold.
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Ingredients
- 1 onion, chopped
- ½ clove crushed garlic
- 2 tablespoons rendered bacon fat
- 1 ½ pounds ground pork
- ¾ cup chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 pinch ground mace
- 1 pinch ground sage
- 1 pinch ground savory
- 2 (9 inch) unbaked pie shells
- 2 tablespoons cream

Directions
step 1: In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
step 2: Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
step 3: Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.

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