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Deep Dish Tourtiere Recipe

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This recipe for Deep Dish Tourtiere is from The Fraser 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 potatoes
2 lb lean ground pork
1 tbsp oil
2 large onions, chopped
6 cloves of garlic minced
1 stalk celery
6 cps sliced mushrooms
1 1/2 tsp thyme
3/4 tsp salt and savory
1/2 tsp pepper
1/4 ground cloves and cinnamon
Pastry for double crust pie. I use frozen pie crust 1 for bottom 1 for top they come in 2's
1 egg beaten
Directions:
Directions:
Cook potatoes , drain and mash.
Cook Pork skim fat from pork but save juices.
Add oil in a pan and add onions garlic celery mushrooms thyme salt savory stirring often. Once liquid is evaporated and everything is soft Add cooked meat and juices, chicken stock and potatoes. Cook for 5 minutes or until thickened. Refrigerate till cooled once done.
Take bottom pie crust and fill with filling. Put top on and brush pastry with egg. Cut steam hole in middle.
Bake 425 for 45 minutes .

 

 

 

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