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Tourtiere Recipe

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

Contributor:  
Contributor:  
Audra Bayer

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for 2 crust pie
1 lb ground pork
1/2 cup water
1 large onion, finely chopped
1 garlic clove, crushed
1/2 tsp each of thyme, sage and salt
1/4 tsp dry mustard
1/8 tsp ground cloves
2 medium sized potatoes
1 egg

Directions:
Directions:
Combine meat, water, onion, garlic and seasonings in a large heavy bottomed saucepan that has a tight fitting lid. Bring to a boil. Cover and reduce heat to medium low. Continue cooking for 25 minutes stirring frequently and breaking up meat with a fork.

Meanwhile peel potatoes if you wish and cut into quarters. Cook in boiling salted water until tender about 20 minutes. Then drain, peel and mash with fork. It should measure 1 cup. When meat is finished cooking there will be a little liquid in bottom of the pan; do not drain. Remove from heat. Stir in potatoes.

Preheat oven to 375. Turn meat and potato mixture into pie shell. Cover with top crust. Trim and crimp edges to seal. Whisk egg with 1 tsp water and brush lightly over top of crust. Slash crust in several places.

Bake on bottom rack of preheated oven for 35-40 minutes until pastry is golden.

Number Of Servings:
Number Of Servings:
8

 

 

 

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