French Canadian Tourtiere
Ingredients
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie
Methods/steps
Preheat oven to 425 degrees F (220 degrees C)
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves
Cook over medium heat until mixture boils; stirring occasionally
Reduce heat to low and simmer until meat is cooked, about 5 minutes
Spoon the meat mixture into the pie crust
Place top crust on top of pie and pinch edges to seal
Cut slits in top crust so steam can escape
Cover edges of pie with strips of aluminum foil
Bake in preheated oven for 20 minutes, remove foil and return to oven
Bake for an additional 15 to 20 minutes until golden brown
Let cool 10 minutes before slicing
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves
Cook over medium heat until mixture boils; stirring occasionally
Reduce heat to low and simmer until meat is cooked, about 5 minutes
Spoon the meat mixture into the pie crust
Place top crust on top of pie and pinch edges to seal
Cut slits in top crust so steam can escape
Cover edges of pie with strips of aluminum foil
Bake in preheated oven for 20 minutes, remove foil and return to oven
Bake for an additional 15 to 20 minutes until golden brown
Let cool 10 minutes before slicing
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