Sep 8, 2010
Tourtiere
- double crust pie crust
- 3/4 lb ground pork
- 3/4 lb ground beef
- 1/2 onion, minced
- 1/2 tsp salt
- cracked pepper
- 1 tsp summer savory
- 1/4 tsp ground cloves
- 2 garlic cloves, minced
- 1 bayleaf
- 3/4 cup water
- 1 potato, peeled, diced in small cubes
- Preheat the oven to 400 F.
- In a large saucepan heat 2 tbsp of olive oil. Add the beef and pork and brown briefly.
- Add the onion, and garlic and stir well.
- Stir in the rest of the seasonings and then add the water.
- Bring to a simmer and cook 5 minutes.
- Add the potato and cook a further 15 minutes uncovered. Check seasoning.
- Meanwhile prepare the pie crust (I used the crisco recipe and it worked well)
- Lay the pie crust in a pie plate. Pour in the meat mixture, not including any excess liquid.
- Lay on the top of pie and poke holes for steam.
- Brush with a beaten egg.
- Bake 30 minutes.
- Let cool 10 minutes before slicing and serving.
David was insane about this.