Tourtiere Recipe
Ingredients
| 1 pound lean ground pork | ||
| Water | 1 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 cup fine dry bread crumbs | ||
| Salt | 1 Teaspoon | |
| Ground sage | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Dash ground nutmeg | ||
| Pastry for 2-crust 9-inch pie | ||
Directions
Brown ground pork in skillet; drain off excess fat.
Stir in water, onion, bread crumbs, salt, sage, pepper, and nutmeg.
Simmer, covered, till onion is tender, about 20 minutes, stirring often.
Line a 9-inch pie plate with pastry; fill with meat mixture.
Adjust top crust; seal and flute.
Cut slits in top.
Bake at 400° till golden brown, about 30 minutes.
Cover edges of pastry with foil, if necessary, to prevent over-browning.
Stir in water, onion, bread crumbs, salt, sage, pepper, and nutmeg.
Simmer, covered, till onion is tender, about 20 minutes, stirring often.
Line a 9-inch pie plate with pastry; fill with meat mixture.
Adjust top crust; seal and flute.
Cut slits in top.
Bake at 400° till golden brown, about 30 minutes.
Cover edges of pastry with foil, if necessary, to prevent over-browning.
Chef
