1 onion, chopped1/2 clove crushed garlic2 tablespoons rendered bacon fat1 1/2 pounds ground pork3/4 cup chicken broth1 teaspoon salt1/4 teaspoon ground black pepper2 tablespoons chopped fresh parsley1 pinch ground mace1 pinch ground sage1 pinch ground savory2 (9 inch) unbaked pie shells2 tablespoons creamIn 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.
Amount Per Serving Calories: 503 | Total Fat: 37.9g | Cholesterol: 70mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 503
Total Fat: 37.9g
Cholesterol: 70mg
Sodium: 580mg
Total Carbs: 22.3g
Dietary Fiber: 2.1g
Protein: 17.4g
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About: Nutrition Info
Reviewed on Jan. 7, 2004 by Tyggrette
This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb, no garlic, no chicken broth (water is used instead), but rather the following spices: cinnamon, cloves, all spice, salt and pepper. So, as a French Canadian, I would not mind serving this meat pie say on a cold January night, but certainly not on Christmas Eve (Réveillon), as it would break the tradition. Was this review helpful? [ YES ]
7 users found this review helpful This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
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