Tourtiere Quebecoise (meat pie)

Name: Tourtiere Quebecoise (meat pie)
Cuisine: American
Ingredients: 1 1/2 tsp. essence of emeril; 1 tsp. savory; 2 tbsp. flour; 1 double crust pie crust; 1 1/2 lb. ground pork; 1/4 lb. bacon, cut into pieces; 1/3 cup celery, sliced; 2 cups chicken broth; 2 tbsp. minced garlic; 1 cup water; 1 1/2 cups onion; 1/8 tsp. cloves; 1/4 tsp. cinnamon; 1/4 tsp. salt; 1 bay leaf; 1/4 tsp. pepper; 1 egg, lightly beaten

rsPeloquin @peloquin

St. Thomas, ON

Tourtiere Quebecoise (meat pie)

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Ingredients

1 1/2 tsp.essence of emeril
1 tsp.savory
2 tbsp.flour
1double crust pie crust
1 1/2 lb.ground pork
1/4 lb.bacon, cut into pieces
1/3 cupcelery, sliced
2 cupschicken broth
2 tbsp.minced garlic
1 cupwater
1 1/2 cupsonion
1/8 tsp.cloves
1/4 tsp.cinnamon
1/4 tsp.salt
1bay leaf
1/4 tsp.pepper
1egg, lightly beaten

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Steps

1

In a large pan cook the bacon until crisp.
2

Add the ground pork, cinnamon, salt & pepper, cloves and essence of emeril.
3

Brown the meat, breaking up any lumps.
4

Add celery and onion, cook until soft.
5

Add garlic, savory and flour, cooking for an extra 2-3 minutes.
6

Add water, chicken broth and bay leaf. Cook stirring once in awhile for about 30 minutes or until most of the liquid has evaporated.
7

Remove bay leaf and set filling aside to cool.
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The meat mixture filling may be made a day ahead.
9

Preheat oven to 425° F.
10

Place crust in a 9 inch pan and spoon in chilled meat mixture.
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Brush the edges of the piecrust with beaten egg and place second crust on top, sealing the edge.
12

Cut vents in the top and put in the fridge for 15 minutes.
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Brush the entire pie with the remaining egg and bake on the lowest rack in the oven for 20 minutes.
14

Reduce heat to 350° F and bake for an extra 35-40 minutes.
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Great paired with salad of your choice.
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