Tourtière (Meat Pie)
| Submitted by: Rachel | Country: Canada |
| Category: Home/Pork | |
| Quantity: 6 to 8 servings | Preparation time: 0:15 hr. Cooking time: 0:45 hr. |
Ingredients
| Pastry for double crust pie | ||
| 1 1/2 lb | lean ground pork | 700 g |
| 1/2 lb | lean ground beef | 225 g |
| 1 cup | hot water | 250 mL |
| 1 | small onion, chopped | 1 |
| 1 tsp | salt | 5 mL |
| 1/8 tsp | black pepper | 0.5 mL |
| 1/4 tsp | savory | 1 mL |
| 1/4 tsp | ground cloves | 1 mL |
| 1/2 cup | fine bread crumbs | 125 mL |
Directions
Place meat in skillet and add water.
Add onion, bay leaf and seasoning.
Bring to a boil and simmer approximately 45 minutes, until bulk of liquid has evaporated. Let cool. Stir in bread crumbs.
Line a 9-in/22-cm pie plate with pastry and fill with meat mixture. Cover with pastry, seal edges and cut small steam vents in top of pie.
Bake in 450°F/230°C oven for 15 minutes. Reduce temperature to 350°F/180°C and continue cooking for 30 minutes or until brown.
Chef's Note
Serve with tomato catsup or pickled beets.
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