Tourtiere

Name: Tourtiere
Ingredients: 1 pastry for double-crust pie; 1 12 lbs ground pork; 34 cup water or 34 cup pork broth; 1 onion, chopped; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon marjoram; 12 teaspoon dry mustard; 12 teaspoon sage; 12 teaspoon thyme; 12 teaspoon allspice; 12 teaspoon cinnamon; 12 teaspoon ground celery seed; 14 teaspoon ground cloves; 1 baking potato, peeled, boiled, and mashed

15 ingredients

8 steps

Ingredients

1 pastry for double-crust pie
1 12 lbs ground pork
34 cup water or 34 cup pork broth
1 onion, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon marjoram
12 teaspoon dry mustard
12 teaspoon sage
12 teaspoon thyme
12 teaspoon allspice
12 teaspoon cinnamon
12 teaspoon ground celery seed
14 teaspoon ground cloves
1 baking potato, peeled, boiled, and mashed

Directions

1

mix pork, water and all the seasonings in a saucepan.
2

bring to a boil and simmer for 30-40 minutes, until most of the water is evaporated.
3

cool and stir in mashed potato.
4

add salt and pepper to taste.
5

fit bottom crust into pie pan and add filling.
6

adjust top crust over and cut steam vents.
7

bake at 450 f for 15 minutes.
8

reduce heat to 375 f and bake for 40 minutes.