Tortiere #2
26
Ingredients
| 2 | pounds |
pork
ground |
|
| 1 | large |
onions
|
|
| 1 | clove |
garlic
|
|
| ⅛ | teaspoon |
mace
ground |
* |
| ⅛ | teaspoon |
sage
ground |
* |
| 1 | small |
potatoes
|
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | x |
black pepper
to taste |
* |
| 1 | x |
water
boiling |
* |
| 1 | x |
pastry
for double crust pie |
* |
Directions
Finely mince onion and garlic.
Peel and grate potatoes.
Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot.
Cover with boiling water, about 2 cups.
Cook, uncovered over medium heat or until meat is no longer pink and water is absorbed, 30 to 45 minutes.
Stir frequently, reducing water if necessary to avoid boiling.
Remove from heat and set aside to cool.
Skim off excess fat.
Preheat oven to 400℉ (200℃).
Meanwhile prepare pastry.
Line a pie plate with half of the pastry.
Prick with fork and bake 10 minutes.
Cool to room temperature.
Pour cooled meat mixture into pie shell.
Cover with top crust.
Crimp and seal edges and cut vents to allow steam to escape.
Bake 10 minutes.
Reduce heat to 350℉ (180℃) and bake 30 more minutes or until crust is light brown and filling is bubbly.
Serve hot.
Nutrition Facts
Serving Size 306g (10.8 oz)
