Post by barb43 on Jan 1, 2020 4:18:03 GMT
I found this recipe clipped from a magazine in a collection at my best friend's father's condo. My BFF, her sister, and I were sorting out the kitchen after her father had passed away. This was a treasured recipe I kept. After making it today, it may become a New Year's Eve tradition at our house - it's that's tasty!
Tourtiere Pork Pie
Makes 2 Double-Crust Pies
Ingredients:
3 pounds ground pork
2-1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon sage
1 teaspon poultry seasoning
2/3 cup chopped onion
Water
3 medium potatoes
Pastry for 2 double-crust pies
Directions:
In a large skillet, combine ground pork, salt, pepper, allspice, sage, poultry seasoning, cinnamon, and onion. Add enough water to cover.
Simmer uncovered for 2-1/3 to 3 hours, mashing often with a fork during the first hour to separate the meat. The liquid will dissipate during cooking, leaving a very moist meat filling.
Strain the meat to remove excess fat.
Boil the potatoes until they are soft. Mash them and stir them into the meat mixture.
Preheat the oven to 450 degrees. Divide the filling into 2 unbaked pie crusts. Place top crusts over the pies, crimp the edges, and brush lightly with milk. If there are no gaps or tears in the top crusts, cut 3-4 small slits in each top crust to vent the steam.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 and continue baking for 30 to 40 minutes or until crust on each pie is golden.
"Tips from Our Test Kitchen"
You can adjust the type of ground meat, and the seasonings in this unique pie to suit your family's taste.
(Comment was at the bottom of the clipping.)
Tourtiere Pork Pie
Makes 2 Double-Crust Pies
Ingredients:
3 pounds ground pork
2-1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon sage
1 teaspon poultry seasoning
2/3 cup chopped onion
Water
3 medium potatoes
Pastry for 2 double-crust pies
Directions:
In a large skillet, combine ground pork, salt, pepper, allspice, sage, poultry seasoning, cinnamon, and onion. Add enough water to cover.
Simmer uncovered for 2-1/3 to 3 hours, mashing often with a fork during the first hour to separate the meat. The liquid will dissipate during cooking, leaving a very moist meat filling.
Strain the meat to remove excess fat.
Boil the potatoes until they are soft. Mash them and stir them into the meat mixture.
Preheat the oven to 450 degrees. Divide the filling into 2 unbaked pie crusts. Place top crusts over the pies, crimp the edges, and brush lightly with milk. If there are no gaps or tears in the top crusts, cut 3-4 small slits in each top crust to vent the steam.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 and continue baking for 30 to 40 minutes or until crust on each pie is golden.
"Tips from Our Test Kitchen"
You can adjust the type of ground meat, and the seasonings in this unique pie to suit your family's taste.
(Comment was at the bottom of the clipping.)