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Ingredients
- 1 pound grnd pork
- 1/2 pound grnd veal
- 6 slices bacon, cut-up
- 1/2 c. onion, minced
- 1/2 c. celery, minced
- clove garlic, chopped
- 2 teaspoon dry sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 c. water
- Pastry for double crust pie (I use Pillsbury pie crust)
Directions
- In Dutch oven, brown grnd pork, veal and bacon pcs. Drain off fat. Stir in minced onion, celery, garlic, sage, salt and pepper. Stir in 1 c. water. Bring meat-vegetable mix to boiling. Reduce heat and simmer, covered, for 10 to 15 min, or possibly till onion is tender, stirring frequently.
- Combine cornstarch and 1/4 c. water. Add in to warm meat-vegetable mix, cooking and stirring till thickened and bubbly. Cook and stir for 1 to 2 min more. Remove pan from heat; cold slightly. After mix cools, line 10-inch pie pan with pie crust. Pour mix into crust. Top with top crust; cut slits in top crust. Seal and flute crust edge.
- Bake pie in 400 degree oven for about 25 min, or possibly till golden. Let stand for 15 min before serving. (Wedges of Tourtiere are usually served cool at Christmas time after Midnight Mass by French-Canadian people.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 226 | 71% |
| Total Fat 25.1g | 31% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 344mg | 14% |
| Potassium 340mg | 10% |
| Total Carbs 3.01g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.54g | 0% |
| Protein 18.58g | 30% |
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