- 1 onion, chopped
- 1/2 clove crushed garlic
- 2 tablespoons rendered bacon fat
- 1 1/2 pounds ground pork
- 3/4 cup chicken broth
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 pinch ground mace
- 1 pinch ground sage
- 1 pinch ground savory
- 2 (9 inch) unbaked pie shells
- 2 tablespoons cream
- In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
- Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
- Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.
05/15/2018
recipepes.com
French Tourtiere, recipe
PT15M
PT1H
5
455 calories
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