Tourtiere
Ingredients 2 ½ lb ground pork 1 ½ c hot water 1 clove garlic minced 1 ½ tsp salt ¼ tsp pepper 1 large onion chopped fine 1 sprig celery leaves ½ t allspice dash cloves
Instructions
- Combine in a pot and bring to a boil, cover and simmer ½ hour stirring occasionally.
- Add whole potato (to absorb fat) and cook 1 hour more
- Discard celery and potato.
- Bake with pastry 1 hour at 375'.
- The above is original recipe I did not find the whole potato did much to absorb fat. Now I use a few ice cubes and fat sticks to ice and so just scoop ice off when fat covered or if there is lot of fat i drain off liquid and put in freezer til fat sets.
- Also now I add cornstarch (mixed in a little cold water) at end of cooking to thicken the broth - did that this time and it worked well -especially as it had only 1 crust this time -I also put cookie sheet underneath it in case boils over.