Tourtiere's picture

Mar. 25, 2010


Lean ground pork 1 Pound
Water 1 Cup (16 tbs)
Finely chopped onion 1/2 Cup (8 tbs)
Fine dry bread crumbs 1/2 Cup (8 tbs)
Salt 1 Teaspoon
Ground sage 1/8 Teaspoon
Pepper 1 Dash
Ground nutmeg 1 Dash
Plain pastry 2 (2 Recipes)


In skillet brown ground pork; drain off excess fat.

Stir in water, chopped onion, dry bread crumbs, salt, sage, pepper, and nutmeg.

Simmer, covered, till onion is tender, about 20 minutes, stirring often.

Meanwhile, prepare Plain Pastry as for a double-crust pie.

Fill pastry-lined 9-inch pie plate with hot meat mixture.

Adjust top crust; seal and flute edges.

Cut slits in top for escape of steam.

Bake, uncovered, at 400° till golden brown, about 30 minutes.

Cover edges of pastry with foil, if necessary, to prevent overbrowning.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1652Calories from Fat 874

 % Daily Value*

Total Fat 97 g149.2%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 2541 mg105.88%

Total Carbohydrates 66 g22%

Dietary Fiber 6 g24%

Sugars 25 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet