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Ingredients
| ground pork: 1 lb |
| ground veal: 0.5 lb |
| bacon: 6 strips |
| onions (chopped): 1/2 cup |
| celery (chopped): 1/2 cup |
| garlic: 1 clove (minced) |
| sage leaves (chopped): 2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| cornstarch: 2 Tbl |
| 9" pie shells: 2 shells |
| water: 1 1/4 cups |
Tourtiere
Credit: AllRecipes
User rating:
"Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
- 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.
- 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.
- Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
- 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.