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Canadian Tourtiere


1 1/2 lb. ground lean pork
1 tsp. salt
1/4 tsp. pepper
2 med. onions, chopped
1 1/4 cup water
Pastry for double-crust 8-inch pie

Combine all ingredients for filling. Blend thoroughly. Simmer, covered, for 30 minutes, stirring frequently. Line 8-inch pie pan with pastry. Pour in cooled meat mixture and cover with reamining pastry. Press edges together; prick with fork to allow steam to escape during baking. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 minutes longer or until top is brown.

Yield: 6 servings.

Often to help change the flavor, mix 1 lb. of beef and 1/2 lb. of pork. Also, serve immediately because it does not store well. Tossed salad, slaw, or carrot salad are preferred choices with this meal.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.