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1/2 lb. ground pork
1/2 lb. ground veal
1/4 c. chopped onion
1/4 c. water
1/4 tsp. white pepper
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. celery salt
1/4 tsp. savory
1-2 potatoes, boiled and mashed
1 pastry for 8" double-crust pie
Preheat oven to 425F. Place pork, veal, onion, and water in a
saucepan. Simmer until color changes. Adding seasonings; simmer for a
little longer. Thoroughly drain meat. Mix in mashed potatoes. Fit
bottom pastry into 8" pie plate. Fill with meat mixture. Cover with
top crust. Seal edges as desired and vent top to allow steam to escape.
Bake for 10 minutes; lower oven temperature to 400F and bake for 20-25
minutes or until crust is golden brown and filling is hot. Serves 6.
Note: If you prefer a spicier tourtiere increase seasonings to your
taste.
1/2 lb. ground veal
1/4 c. chopped onion
1/4 c. water
1/4 tsp. white pepper
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. celery salt
1/4 tsp. savory
1-2 potatoes, boiled and mashed
1 pastry for 8" double-crust pie
Preheat oven to 425F. Place pork, veal, onion, and water in a
saucepan. Simmer until color changes. Adding seasonings; simmer for a
little longer. Thoroughly drain meat. Mix in mashed potatoes. Fit
bottom pastry into 8" pie plate. Fill with meat mixture. Cover with
top crust. Seal edges as desired and vent top to allow steam to escape.
Bake for 10 minutes; lower oven temperature to 400F and bake for 20-25
minutes or until crust is golden brown and filling is hot. Serves 6.
Note: If you prefer a spicier tourtiere increase seasonings to your
taste.
