Canadian Pork Pie


2 tablespoons butter or margarine
1 onion, finely minced
1 pound lean ground pork
1 pound lean ground veal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon nutmeg
1/4 teaspoon sage
1/8 teaspoon allspice
Special Meat Pie Pastry for 2-crust pie


Saute the onion in butter or margarine in a heavy fry-ing pan. Combine the pork, veal, salt, pepper, thyme, nutmeg, sage and allspice. Add the seasoned meat to the sauteed onion and cook slowly for 20 minutes, stirring to prevent sticking. Strain off any excess fat and cool the mixture.

Line a 9-inch pie plate with half of the pastry. Fill with the cooked meat mixture. Top with the remaining pastry. Crimp the edges and seal carefully. Slash the top to per-mit steam to escape.

Bake in a 400 degrees oven for about 15 minutes. Lower the heat to 350 degrees and bake 20 minutes more, or until nicely browned.

Special Meat Pie Pastry


Serves 6.


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Originating in Quebec, the

Originating in Quebec, the tourtiere is more commonly known outside of Quebec as meat pie.

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