"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tourtiere Recipe

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This recipe for Tourtiere, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Sands
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Pounds Pork, Lean, Coarsely Ground
1/2 Onion, Chopped
Salt, To Taste
Pepper, To Taste
Savory, To Taste



Directions:
Directions:
Simmer all ingredients until pork is done. Cool over night. When cool, scoop off top grease and use as shortening for pie crust for a two crust pie. Bake at 350

Personal Notes:
Personal Notes:
Sue, Bill, Karin and I have made Tourtiere in large quantities and we start with around 8 - 10 lbs of pork and seasoned to taste. Today's pork is so lean that you probably won't have enough grease to use for the crusts.

 

 

 

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