Tourtiere Tasty Recipes

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Saturday, February 28, 2015

Tourtiere

"Traditional French-Canadian Meat Pie. Generally served at Christmas, but top notch whenever."

Ingredients :

1 pound ground pork
1/2 pound ground veal
6 slices bacon
1/2 cup chopped onion
half of cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage
1/four teaspoon salt
1/4 teaspoon floor black pepper
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts
1 1/four cups water

Instructions :

Prep :	Cook : 8M	Ready in :

In a Dutch oven, brown floor veal, red meat, and bacon. Drain off fats.
Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring combination to boiling. Reduce warmth, and cowl. Simmer for 10 to fifteen mins, or until onion is soft. Stir frequently.
Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring until thickened and bubbly. Cook and stir 1 to two minutes extra. Remove pan from warmness, and cool slightly.
Fill pastry shell with meat and vegetable combination. Roll out pinnacle crust on top, seal the edges, and positioned patterned slits in top crust.
Bake in a preheated 400 ranges F (205 ranges C) oven for 40 minutes, or till golden brown. Let stand approximately 15 minutes earlier than serving.

Notes :

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