French Tourtiere
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 1:39pm

Ingredients




1 onion, chopped
1/2 clove garlic, crushed
2 tablespoons bacon drippings
1 1/2 pounds ground pork
3/4 cup broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped
mace, savory, and/or sage
2 tablespoons cream
2 (9 inch)s crusts pie pastry





Preparation

1 In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature. 2 Spoon filling into pastry-lined 9-inch deep-dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream. 3 Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold. 


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Preparation

 1  In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.  2  Spoon filling into pastry-lined 9-inch deep-dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.  3  Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.

About


This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good.