French-Canadian Tourtière
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 pie
ingredients
- 1 lb ground lean pork
- 1⁄2 lb lean ground beef
- 1 onion, diced
- 1 garlic clove, minced
- 1⁄2 cup chicken stock
- 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 pastry for a double-crust 9-inch pie
- 3 tablespoons milk (for brushing over the pie)
directions
- Preheat oven to 425°F.
- Add ground meats to large saucepan and mix.
- Add the next eight ingredients to pan and stir over medium heat until mixture boils. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally. Skim off excess fat.
- Using half the pastry, line a pie pan, then press the filling into the shell.
- Top filling with second half of pie pastry and crimp the edged together.
- Cut slits in the top of the crust and brush the top with milk.
- Bake 30 to 35 minutes, until nicely browned. Tip: if the crust browns too quickly, reduce heat to 350°F or cover the crust edges with foil.
- Allow to cool 10 minutes before serving.
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Reviews
-
Maybe a 4 . *I* think it needs a binder of some sort like some gravy maybe? It was so dry & loose & crumbly. I figured the simmer time was to cook off the liquid so the crust wouldn't get soggy which is what happened. It tasted great, though. My mistake was i had bulk sausage not plain ground pork so the correct seasonings didn't come through. I should make 2 next time. heh heh. Made for Aussie Swap 11/12.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana