Tourtière
* Only metric is reliable while I figure this out!
Ingredients
| Name | Measure |
|---|---|
| ground beef | 450 g 450 g 15.87 oz 15.87 oz |
| ground veal | 225 g 225 g 7.94 oz 7.94 oz |
| ground pork | 225 g 225 g 7.94 oz 7.94 oz |
| onions, diced | 1 1 1 1 |
| clove garlic, diced | 1 1 1 1 |
| savoury | ½ tsp ½ tsp ½ tsp ½ tsp |
| ground cloves | ¼ tsp ¼ tsp ¼ tsp ¼ tsp |
| ground mustard | ⅛ tsp ⅛ tsp ⅛ tsp ⅛ tsp |
| cinnamon | ⅛ tsp ⅛ tsp ⅛ tsp ⅛ tsp |
| sugar | pinch pinch pinch pinch |
| salt and pepper | to taste to taste to taste to taste |
| uncooked pie crusts | 4 4 4 4 |
Directions
There is a preheat step in this recipe.
Makes two pies.
Combine all ingredients in a heavy pot. Add all ingredients except for the pie crusts and fill pot with water so that it just covers ingredients. Simmer for 1 hour, stirring often.
Begin heating the oven to 175°C/350°F. Let ingredients cool then cover the bottom of two pie plates with dough. Add the cooked ingredients and cover with other two rounds of dough. Make a few incisions into the top of each pie crust to allow steam to escape.
Bake until the tops of the pies are golden brown.
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