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| French Tourtiere |
"This recipe was given to me as a part of a bridal shower present. My husband loves meat and pies, so he turned into nearly in heaven when I made this for him! I have extensively utilized a refrigerated pie crust and it's miles just as correct. Originally submitted to PieRecipe.Com."
Ingredients :
- 1 onion, chopped
- 1/2 clove crushed garlic
- 2 tablespoons rendered bacon fats
- 1 1/2 kilos floor pork
- three/4 cup chook broth
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 pinch floor mace
- 1 pinch ground sage
- 1 pinch ground savory
- 2 (9 inch) unbaked pie shells
- 2 tablespoons cream
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 1H20M |
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- In a saucepan, saute onion and garlic in bacon drippings until mild brown. Add ground red meat. Cook till mild brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or till liquid is sort of absorbed. Add spices and parsley. Cool to room temperature.
- Spoon filling into pastry coated nine inch deep dish pie plate. Top with last pastry; seal edges and reduce vents. Brush with cream.
- Bake at 425 degrees F (220 tiers C) for 20 minutes. Reduce temperature to 350 ranges F (a hundred seventy five tiers C). Bake for 20 to 30 minutes longer, or till golden brown. Serve warm or cold.
Notes :
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