Tourtiere (Traditional French-Canadian Pork Pie)
Created by Parenteau-Crevier FamilyServes: 6
Course: Meat, Poultry Seafood Entrees
Season(s): Summer, Fall
Ingredients
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons butter
- 1 1/2 pounds lean ground pork
- 2 teaspoons corn starch
- 3/4 cup chicken stock, boiling
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cloves
- 1/4 cup chopped celery leaves
- 2 prepared pie crusts
- 1/4 cup fine bread crumbs
- 1 egg, lightly
- 1 tablespoon water
Instructions
Preheat the oven to 425˚.
Sauté onion and garlic in butter until tender. Add pork, continue to cook, breaking-up meat and stirring until browned. Sprinkle with corn starch; add stock, salt, pepper, sage, mace, cloves & celery leaves. Bring to a boil and simmer, uncovered until meat is thoroughly cooked and excess liquid evaporated, 20-25 minutes. Cool. Line a 9” pie plate with 1 crust. Fill with cooled mixture, remove surface fat. Sprinkle with bread crumbs and top with 2nd crust, make steam holes. Brush with egg mixed with water.
Bake until golden brown, 10-15 minutes, lower heat to 350˚ and cook about 15 minutes longer or until pastry crust is done.How do you #eatdowntoearth?
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