Tourtiere Recipe
Ingredients
| Lean ground pork | 3 Pound | |
| Onion | 1 Small | |
| Chopped celery | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Chopped celery leaves | 1⁄4 Cup (4 tbs) | |
| Bay leaf | 1 | |
| Salt | 1 Teaspoon | |
| Marjoram | 1⁄4 Teaspoon | |
| Ground mace | 1⁄4 Teaspoon | |
| Ground cloves | 1⁄8 Teaspoon | |
| Cayenne | 1 Dash | |
| French bread | 2 , crusts are removed | |
| All purpose flour | 2 Tablespoon | |
| Beef broth | 1 Cup (16 tbs), regular strength |
Nutrition Facts
Serving size: Complete recipe
Calories 3586 Calories from Fat 1868
% Daily Value*
Total Fat 208 g319.4%
Saturated Fat 82.7 g413.4%
Trans Fat 0 g
Cholesterol 884.5 mg294.8%
Sodium 4259.1 mg177.5%
Total Carbohydrates 90 g29.9%
Dietary Fiber 8.9 g35.6%
Sugars 10.3 g
Protein 291 g581.4%
Vitamin A 32.3% Vitamin C 45.9%
Calcium 20.4% Iron 41.9%
*Based on a 2000 Calorie diet
Directions
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 over 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 top in several places.
Bake in a 425° oven for 15 minutes, reduce heat to 350° and bake 25 to 30 minutes longer or until crust is well browned.
Chef
