Tourtiere (Pork Pie)
Yield
1 piePrep
30 minCook
Ready
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground pork
|
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
parsley leaves
crushed |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
marjoram
crushed |
*
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
mace
ground |
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | each |
beef bouillon cubes
mixed with hot water |
*
|
| 1 | cup |
water
hot |
|
| 1 | each |
pastry
2 crust, unbaked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground pork
|
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
parsley leaves
crushed |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
marjoram
crushed |
*
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
mace
ground |
|
| 2.5 | ml |
black pepper
ground |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2 | each |
beef bouillon cubes
mixed with hot water |
*
|
| 237 | ml |
water
hot |
|
| 1 | each |
pastry
2 crust, unbaked |
* |
Directions
Sauté pork, onion, celery and garlic in a large skillet until pork is brown and veggies are tender.
Stir in parsley, salt, herbs and pepper; cover and simmer over low heat for 30 minutes.
Drain excess fat from skillet; blend flour into meat mixture.
Add bouillon cube mixture.
Return to heat and bring mixture to a boil; simmer for 1 minute, stirring constantly.
Remove from heat and set aside to cool.
Pile meat mixture in pie shell; top with other shell, seal and flute edges.
Brush with egg if desired.
Bake at 400℉ (200℃) for 45 minutes or until golden brown.
Can be eaten warm or cold.
