Tourtiere

food.master's picture

Oct. 11, 2009

Ingredients

Ground pork 1/2 Pound
For pastry shell
Ground beef 1/2 Pound
All purpose flour 2 Cup (32 tbs)
Cooking onion 1 Medium
Lard 1/3 Cup (5.33 tbs)
Savory 2
Margarine 1/3 Cup (5.33 tbs)
Celery 1
Water 6 Tablespoon
Pepper To Taste
Ground cloves 1 Tablespoon
Salt To Taste
Garlic 3 Clove (15 gm)
Bread crumbs 1/3 Cup (5.33 tbs)
Pastry shell 1

Directions

PASTRY SHELL: Combine margarine and lard (preferably Crispy Crust) with all purpose flour and a little water.

In a frypan or large pot with a lid, cook the meat, onion, seasonings and garlic for 1 hour on low heat, covered (no extra fat is required).

Remove frypan from heat and cool for 20 mins.

While cooling, stir in bread crumbs.

Meanwhile prepare pastry to fit a standard round glass pie plate with enough pastry to include top crust and decoration.

Don't pre cook pastry shell.

Preheat oven to 375°.

Transfer meat mixture to shell, cover with pastry top, decorate with pastry cut outs (preferably a fleur de lys!) and bake at 375-400° for 40 mins. or so, until crust is golden.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 4654Calories from Fat 2159

 % Daily Value*

Total Fat 318 g489.2%

Saturated Fat 78 g390%

Trans Fat 0 g

Cholesterol

Sodium 890 mg37.08%

Total Carbohydrates 337 g112.3%

Dietary Fiber 16 g64%

Sugars 11 g

Protein 124 g248%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet