- 1 pound ground pork
- 1/2 pound ground veal
- 6 slices bacon
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 2 teaspoons dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 (9 inch) unbaked pie crusts
- 1 1/4 cups water
- In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
- Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
- Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
- Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.
05/03/2018
recipepes.com
Tourtiere, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
