Grandma Bellefeuille's (Tortiers) French Meatpie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 # lean ground pork loin
2 t. finely chopped onion
water to cover meat
2 med. potatoes
1 t. salt (to taste)
1/4-1/3 t. cinnamon
scant 1/4 t ground cloves
1/4 t. pepper
2 slices soft bread
cornstarch
flour and water mixture to thicken
pie crusts.
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Directions: |
Directions:Place lean ground pork in heavy kettle with 2 t. finely chopped onion and water to cover meat. Bring to a boil and cook about 10 minutes, stirring to break up meat occasionally. Peel and thinly slice 2 medium potatoes and add to pot. Add salt to taste, or about 1 t. to start. Add 1/4 - 1/3 t. cinnamon, a little less ground cloves and 1/4 t. pepper. Cook until meat is tender and potatoes cooked. Add 2 slices soft bread (blended into crumbs) and mash mixture with potato masher until potato slices are broken up. Thicken with a mixture of cornstarch and flour and water. don't get meat mixture too stiff. Place in cool place so flavors can blend until the next day. Place filling between 2 pie crusts. Cut hole in center and place a strip of crust with slits almost to other edge around the hole. Moisten around hole with water so it sticks. Flute edge and bake at 350º for 45 minutes. 2# pork makes 2 pies. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:24 hours |
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