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Tourtière Recipe

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This recipe for Tourtière, by , is from McMillan Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Wilson


Pastry for a double-crust pie (9 or 10 inch)
1 and 1/2 lb. ground pork
1 onion, chopped
2 cloves of garlic, minced
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp savory
pinch of cloves
1 small bay leaf, crumbled
3/4 cup water

In a skillet or heavy saucepan, lightly brown pork, stirring with a fork to break meat up finely and draining fat if necessary. Add onion, garlic, salt, pepper, thyme, savory, cloves, bay leaf and water.

Cover and simmer for about 15 minutes or until most of the liquid is absorbed but mixture is still very moist. Taste and adjust seasoning if necessary. Let cool briefly.

Pour filling into a pastry lined pie plate. Cover with top crust. Seal and flute edges. Cut a few slashes in top to let steam escape.

Bake at 450º for about 30 minutes or until well browned.

Personal Notes:
Personal Notes:
I have used all beef, or half beef and half pork...or venison...or whatever. All good.




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