Tourtiere #2 (canadian) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork, ground
1 large: Onion,
1: Garlic clove,
1/8 tsp: Mace, ground
1/8 tsp: Sage, ground
1 small: Potato,
1/4 cup: Raisins,
Pepper to taste,
Water, boiling
Pastry for double crust pie,
Directions:
Finely mince onion and garlic. Peel and grate potatoes. Place pork,
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water is absorbed, 30
to 45 minutes. Stir frequently, reducing water if necessary to avoid
boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400
F. Meanwhile prepare pastry. Line a pie plate
with half of the pastry. Prick with fork and bake 10 minutes. Cool to
room temperature. Pour cooled meat mixture into pie shell. cover with
top crust. Crimp and seal edges and cut vents to allow steam to
escape. Bake 10 minutes. Reduce heat to 350
F and bake 30 more
minutes or till crust is light brown and filling is bubbly. Serve hot.
Source from luhu.jp
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water is absorbed, 30
to 45 minutes. Stir frequently, reducing water if necessary to avoid
boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400
F. Meanwhile prepare pastry. Line a pie plate
with half of the pastry. Prick with fork and bake 10 minutes. Cool to
room temperature. Pour cooled meat mixture into pie shell. cover with
top crust. Crimp and seal edges and cut vents to allow steam to
escape. Bake 10 minutes. Reduce heat to 350
F and bake 30 more
minutes or till crust is light brown and filling is bubbly. Serve hot.
Source from luhu.jp