French Tourtiere

Name: French Tourtiere
Ingredients: 1 onion, chopped; 1/2 clove crushed garlic; 2 tablespoons rendered bacon fat; 1 1/2 pounds ground pork; 3/4 cup chicken broth; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley; 1 pinch ground mace; 1 pinch ground sage; 1 pinch ground savory; 2 (9 inch) unbaked pie shells; 2 tablespoons cream

13 ingredients

3 steps

Ingredients

1 onion, chopped
1/2 clove crushed garlic
2 tablespoons rendered bacon fat
1 1/2 pounds ground pork
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1 pinch ground mace
1 pinch ground sage
1 pinch ground savory
2 (9 inch) unbaked pie shells
2 tablespoons cream

Directions

1

In 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.
2

Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
3

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.