Tourtiere Recipe

Ingredients
<br>- 1 pound ground pork
<br>- ½ pound ground veal
<br>- 6 slices bacon
<br>- ½ cup chopped onion
<br>- ½ cup chopped celery
<br>- 1 clove garlic, minced
<br>- 2 teaspoons dried sage
<br>- ¼ teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br>- 2 tablespoons cornstarch
<br>- 2 (9 inch) unbaked pie crusts
<br>- 1 ¼ cups water
<br><p></p>Directions
<br>step 1: In a Dutch oven, brown ground veal, pork, and bacon.  Drain off fat.
<br>step 2: Stir in onion, celery, garlic, sage, salt, and pepper.  Stir in 1 cup of the water, and bring mixture to boiling.  Reduce heat, and cover.  Simmer for 10 to 15 minutes, or till onion is tender.  Stir frequently.
<br>step 3: Combine cornstarch and the remaining 1/4 cup water.  Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly.  Cook and stir 1 to 2 minutes more.  Remove pan from heat, and cool slightly.
<br>step 4: Fill pastry shell with meat and vegetable mixture.  Roll out top crust on top, seal the edges, and put patterned slits in top crust.
<br>step 5: Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown.  Let stand about 15 minutes before serving.
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Ingredients
- 1 pound ground pork
- ½ pound ground veal
- 6 slices bacon
- ½ cup chopped onion
- ½ cup chopped celery
- 1 clove garlic, minced
- 2 teaspoons dried sage
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 (9 inch) unbaked pie crusts
- 1 ¼ cups water

Directions
step 1: In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
step 2: Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
step 3: Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
step 4: Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
step 5: Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

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