Tourtiere
This savory meat pie is a French-Canadian holiday dish served at Christmas time.
1 unbaked double crust pie shell
2 lbs. lean ground pork (may substitute 1/2 beef or veal)
2 Tbsp. onion, chopped fine
2 Tbsp. dried parsley
2 tsp. salt
2 tsp. summer savory
1 bay leaf
1 cup beef broth or boullion
2 Tbsp. flour
Mix and simmer ground pork, onion, parsley, salt, summer savory and bay leaf, until meat is well cooked, about 20 minutes. Remove bay leaf. Add flour and broth to mixture and cook until thickened. Spread mixture into pie crust and place top crust over filling. Bake at 400 degrees for about 30 minutes or until crust is browned. This dish is best served warm. It keeps well in refrigerator and can readily be warmed up. Makes 8 servings.
1 unbaked double crust pie shell
2 lbs. lean ground pork (may substitute 1/2 beef or veal)
2 Tbsp. onion, chopped fine
2 Tbsp. dried parsley
2 tsp. salt
2 tsp. summer savory
1 bay leaf
1 cup beef broth or boullion
2 Tbsp. flour
Mix and simmer ground pork, onion, parsley, salt, summer savory and bay leaf, until meat is well cooked, about 20 minutes. Remove bay leaf. Add flour and broth to mixture and cook until thickened. Spread mixture into pie crust and place top crust over filling. Bake at 400 degrees for about 30 minutes or until crust is browned. This dish is best served warm. It keeps well in refrigerator and can readily be warmed up. Makes 8 servings.