Tourtiere Recipe
Allow your taste buds to experience this Tourtiere. They'll never ever ask for anything else for a long time to come. This Tourtiere is a perfect Side Dish. Pork is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. The first taste of this delightful Tourtiere from the French cuisine is enough to addict you to it for life! Stop ruminating and make this Tourtiere right now!
Ingredients
3 pounds ground lean pork, crumbled
1 small onion, finely chopped
1 cup finely chopped celery
1 clove garlic, minced or mashed
1/4 cup each chopped parsley and celery leaves
1 bay leaf
1 teaspoon salt
1/4 teaspoon each mace and marjoram
1/8 teaspoon cloves
Dash cayenne
Tourtiere Pastry
2 slices French bread, crusts removed
2 tablespoons all-purpose flour
1 cup regular-strength beef broth
Directions
Saute pork with onion, celery, and garlic until meat is browned and vegetables are soft, stirring occasionally.
Blend in parsley, celery leaves, and seasonings.
Simmer, uncovered, for about 30 minutes.
Meanwhile, line a 10-inch pie pan with half of the pastry.
Whirl bread in blender to make fine crumbs; spread in bottom of pastry.
Remove bay leaf and drain fat from pork mixture.
Stir in flour; add broth, stirring until well blended.
Cook until thickened and bubbly.
Spread meat mixture in pastry-lined pan.
Roll out remaining pastry for top crust; place over filling.
Trim and flute edge of pastry; prick or slash in several places.
Bake in 425° oven for 15 minutes, reduce heat to 350°, and bake 25 to 30 minutes longer or until crust is well browned.
Blend in parsley, celery leaves, and seasonings.
Simmer, uncovered, for about 30 minutes.
Meanwhile, line a 10-inch pie pan with half of the pastry.
Whirl bread in blender to make fine crumbs; spread in bottom of pastry.
Remove bay leaf and drain fat from pork mixture.
Stir in flour; add broth, stirring until well blended.
Cook until thickened and bubbly.
Spread meat mixture in pastry-lined pan.
Roll out remaining pastry for top crust; place over filling.
Trim and flute edge of pastry; prick or slash in several places.
Bake in 425° oven for 15 minutes, reduce heat to 350°, and bake 25 to 30 minutes longer or until crust is well browned.
