Susan purdy's tourtiÉre
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Susan purdy's tourtiÉre
  Pork    Canadian  
Last updated 6/12/2012 1:25:37 AM. Recipe ID 59661. Report a problem with this recipe.
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      Title: Susan purdy's tourtiÉre
 Categories: Pork, Pies, Canadian
      Yield: 6 Servings
MMMMM-------------------------EGG GLAZE------------------------------
      1    Egg; beaten lightly
      1 T  ;Water

      1 lg Onion; chopped
      3 T  Oil
      1    Garlic clove; minced
  1 1/2 lb Pork, raw; trimmed of
           -fat & minced or ground
      1 c  Pork gravy
      1 lb Potato; boiled, peeled &
           -chopped coarsely
      1 T  Celery leaves; chopped
      2 T  Parsley; chopped
    1/4 ts Thyme
    1/4 ts Rosemary or savory
    1/8 ts Allspice, ground
    1/8 ts Pepper
    1/8 ts Cloves, ground
    1/4 ts Cinnamon, ground
      1 ts Salt; or to taste
  Roll out half the dough from the Butter-Lard Pastry on a lightly
  floured surface to 1/8 inch thickness. Fold in quarters, lift, and
  position in a pie plate. Trim a 1/2 inch overhang, brush with the egg
  glaze, then refrigerate the pastry-lined pan while you prepare the
  In a frying pan, saut‚ the onion in the oil until transparent. Add the
  garlic and saut‚ 1 minute, then add the minced pork. Saut‚ about 3
  minutes, then add the veal (if you are using it) and saut‚ until the
  meats are browned. Break up any clumps with a wooden spoon. Add about
  1/2 cup stock, cover the pan, and simmer about 15 minutes to cook the
  meat through. Uncover the frying pan and check the liquid. Remove all
  but 2 or 3 tbsp. of the meat juice and stock. Add the potatoes,
  celery leaves, parsley, herbs and spices, and stir to blend. Add
  salt, taste, and adjust the seasoning. Add, if necessary, just enough
  additional gravy or stock to moisten the mixture well without making
  it watery.
  Spoon the mixture into the prepared pastry shell. Brush some egg
  glaze on the overhang of the lower crust. Roll out the top crust on a
  lightly floured surface, fold in quarters, lift, and position it over
  the pie. Trim a 3/4 inch overhang, then fold the top edge under the
  bottom crust overhang and pinch the two together to seal, making a
  raised rim all around. Flute the edge as desired.
  Bake in the lower third of a preheated 425-degree oven for 15 minutes.
  Reduce the heat to 350 degress, raise the pie to the center of the
  oven, and continue baking about 45 to 55 minutes longer until golden
  brown. Check halfway through the baking time and add a foil edging to
  protect the crust from overbrowning if necessary. Cool slightly on a
  wire rack, then serve hot or warm.
  Per serving: 795 calories, 27 gm protein, 52 gm carbohydrates, 53 gm
  fat, 21 gm saturated fat, 171 mg cholesterol, 2179 mg sodium (I
  believe this is exclusive of the crust).

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Recipe ID 59661 (Apr 03, 2005)

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