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French Tourtiere

By: Jessica LaFramboise

"This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good."

Rate/Review | Read Reviews (4)

What to Drink?
	Beer

Prep Time:
45 Min

Cook Time:
45 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 inch pie

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

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