| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Main dish, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground pork |
| 1/2 |
lb |
Ground veal |
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Water |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Celery salt |
| 1/4 |
ts |
Savory |
| 1 |
|
To 2 potatoes,boiled and mashed |
| 1 |
|
Pastry for 8" double-crust pie |
INSTRUCTIONS
Preheat oven to 425°F. Place pork, veal, onion and water in a saucepan.
Simmer until color changes. Adding seasonings; simmer for a little longer.
Thoroughly drain meat. Mix in mashed potatoes. Fit bottom pastry into 8"
pie plate. Fill with meat mixture. cover with top crust. Seal edges as
desired and vent top to allow steam to escape. Bake for 10 minutes; lower
oven temperature to 400°F and bake for 20 to 25 minutes or until crust is
golden brown and filling is hot. Serves 6 Note: If you prefer a spicier
tourtiere increase seasonings to your taste. Typed in MMformat by
cjhartlin@msn.com Source: Good Friends Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 10, 1998
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