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Tourtiere

Meat.central's picture
Ingredients
  Lean ground pork 3 Pound
  Onion 1 Small
  Chopped celery 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped celery leaves 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Salt 1 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cayenne 1 Dash
  French bread 2 , crusts are removed
  All purpose flour 2 Tablespoon
  Beef broth 1 Cup (16 tbs), regular strength
Directions

In a large frying pan over medium heat, saute pork with onion, celery, and garlic, stirring occasionally, until meat is browned and vegetables are soft.
Blend in parsley, celery leaves, and seasonings.
Simmer, uncovered, for about 30 minutes.
Meanwhile, line a 10-inch pie pan with half of the pastry.
Whirl bread in blender to make fine crumbs; spread over bottom of pastry.
Remove bay leaf and drain fat from pork mixture.
Stir in flour; add broth, stirring until well blended.
Cook until thickened and bubbly.
Spread meat mixture in pastry-lined pan.
Roll out remaining pastry for top crust; place over filling.
Trim and flute edge of pastry; prick or slash top in several places.
Bake in a 425° oven for 15 minutes, reduce heat to 350° and bake 25 to 30 minutes longer or until crust is well browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party

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