LOCATION: Recipes >> Entrée Pies >> Tourtiere 03
|
 |
|
Tourtiere 03
|
|
|
|
Tourtiere
1 lb. very lean ground pork
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1 large clove garlic, peeled
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1 tblsp. cornstarch
1 cup water
Pastry for two-crust pie
In a large saucepan, place pork and heat through. Mix spices,
cornstarch and water together. Stir into pork, bring to simmer,
and simmer covered for 30 minutes. Uncover and continue simmering
another 10 minutes. Remove garlic clove and allow mixture to cool.
Spoon off most of fat, but leave a little in for flavor. Line a
deep pie plate with bottom crust of pie. Pour meat mixture into
the bottom crust and put top crust on top. Slit crust to allow
steam to escape. Bake at 425F for 10 minutes, then lower heat to
350F and bake 30 to 40 minutes more or until top is browned
Great served hot with mashed potatoes and applesauce on the side.
Good cold the next day, too.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
