Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Tourtiere 16

Print this Recipe    Tourtiere 16

Tourtiere
Yield: 6 servings

pastry for deep double-crust pie
1 1/2 pounds ground pork
1 onion; chopped
2 cloves garlic; minced
1 teaspoon salt
1/4 teaspoon (each) pepper, dried thyme and savory
1 pinch ground cloves
1 small bay leaf; crumbled
3/4 cup water

Filling: In skillet or heavy saucepan, lightly brown pork, stirring
with fork to break meat up finely and draining fat if necessary.
Add onion, garlic, salt, pepper, thyme, savory, cloves, bay leaf
and water. Cover and simmer for about 15 minutes or until most of
the liquid is absorbed but mixture is still very moist. Taste and
adjust seasoning if necessary. Let cool briefly. Pour filling into
pastry-lined pie plate. Cover with top crust; seal and flute edges.
Cut a few slashes in top to let steam escape. Bake in 425 F oven
for about 30 minutes or until well browned. Serve with chili sauce
and pickled beets.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


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.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.