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Tourtiere
Tourtiere
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Total Time:
Savory veal, pork, and bacon filling with onions, celery, and sage is simmered until thick. Encased in pastry and baked to golden perfection. Enjoy with garlic mashed potatoes.
Ingredients:
  • 1 pound ground pork
  • 0.5 pound ground veal
  • 6 slices bacon
  • 0.5 cup chopped onion
  • 0.5 cup chopped celery
  • 1 clove garlic, minced
  • 2 teaspoons dried sage
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 (9 inch) unbaked pie crusts
  • 1.25 cups water
Instructions:
  • Brown a mixture of ground veal, pork, and bacon in a Dutch oven, then discard excess fat.
  • Add the onion, celery, garlic, sage, salt, and pepper into the pot. Pour in 1 cup of water and bring to a boil. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the onion is tender, stirring occasionally.
  • Whisk together cornstarch and the remaining 1/4 cup water. Pour into the hot meat and vegetable mixture, stirring constantly until thickened and bubbly. Cook and stir for an additional 1 to 2 minutes. Remove the pan from the heat and allow it to cool slightly before serving.
  • Place the flavorful meat and vegetable mixture into the pastry shell. Top it with the rolled-out crust, seal the edges beautifully, and create decorative slits on the crust.
  • Preheat your oven to 400 degrees F (205 degrees C, then bake for 40 minutes or until golden brown. Allow it to rest for about 15 minutes before serving.

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