Recipe by Bergy
This French Canadian Dish has a very distinct flavor. Each chef has his/her own recipe that they hoard because they know their's is the best. This is not my recipe but it is tried and true
Top Review by cpenner
I made this for my husband and he wasn't crazy about it. I think you're right about each chef having their own recipe... and he's just used to his mother's version. After simmering the pork for 30 minutes I still had a lot of broth left in the pan, which I wasn't sure whether or not to drain. I ended up draining it, hope that was the right thing to do. It turned out well, it just wasn't "THE" recipe for my husband.
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 lb ground lean pork
- 3⁄4 cup chicken stock
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon salt
- 1 bay leaf
- 2 tablespoons breadcrumbs
- pastry for double-crust pie (you can use ready-made but if possible, make your own, the crust should be very flakey or short)
- 1 egg, beaten
- 2 tablespoons cream
Directions See How It's Made
- In a saucepan melt the butter and saute the garlic, onion & celery approximately 4 minutes.
- Add pork and break it up so there are no lumps, cook the meat until it changes color.
- Add chicken stock, thyme, salt, allspice and the bay leaf.
- Cover and simmer for 30 minutes.
- Remove the bay leaf.
- Let the mixture cool and add bread crumbs.
- Place in pie crust and put top crust on sealing the edges by fluting the crusts together.
- Cut an X in the center of the top crust.
- Glaze with egg & cream (just brush it on).
- Start baking it in lower 1/3 of the oven in a 425 oven for 10 minutes, lower heat to 375, transfer the pie to the middle of the oven and bake for 25 minutes or until the crust is golden.