Pere Beaudry's Tourtiere

Recipe Rating:
 11 Ratings
Serves: 4-6
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1/2 Tbsp olive oil
1 medium onion chopped
1 lb ground beef, moose or veal
1/2 lb lean ground pork
find more delicious recipes at www.porkbeinspired.com
1 clove garlic chopped fine
1/4 tsp dried thyme or oregano
1/2 tsp salt
1/4 c water
1 tsp flour
1/8 c cream
2 9 inch pie crusts

The Cook

Jo Zimny Recipe
x2
Well Seasoned
Albuquerque, NM (pop. 545,852)
EmilyJo
Member Since Apr 2010
Jo's notes for this recipe:
My father baked this simple and delicious pie every Christmas Eve. We used to serve gravy, mashed potatoes and cranberries on the side. This one is a winner. You will need 2-9 inch pie crusts for this pie.
Thanks Dad!
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Kitchen Crew
We second that; this recipe is a real winner. It's a Blue Ribbon winner, in fact! Hearty and satisfying, this one ranks pretty darn high in the world of comfort foods. Mash a few potatoes, toss a salad, and you have one soul-warming meal.

Directions

1
Preheat oven to 450'F
2
In a skillet, cook the onion, garlic and spices on medium low heat in the olive oil. When the onion is transparent, add the meat. Let simmer stirring occasionally until meat is cooked through.
3
Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture. The gravy inside the pie helps keep it nice and moist.
4
Put the bottom crust in the pie pan and add the cooked meat. Put the top crust on and brush with the cream.
5
Bake in the 450'F oven for 10 minutes, then turn down to 350'F and bake for 20 minutes until golden on the top. Enjoy!
Comments

1-5 of 111 comments

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user patty ordway chefpattyo - Apr 12, 2010
what is lean port?
user Jo Zimny EmilyJo - Apr 12, 2010
Sorry, should have been Pork not Port.
user Bonnie D. Utahn - Sep 30, 2010
This looks good, will give it a try. Thanks for posting!
user Jo Zimny EmilyJo - Sep 30, 2010
How'd you like it Bonnie, let me know ok?
user Bonnie D. Utahn - Sep 30, 2010
Oh, I haven't made it yet, but plan to this coming week.

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