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Meat Pie - Tourtiere
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Recipe Information
Angela Creighton

Serves/Makes:4 or more

  • 1-1/2 lbs (.7 kg). lean ground pork
  • 1 medium onion, chopped
  • 1/2 cup (125 ml) celery, chopped
  • 2 cloves garlic, minced
  • 1 small carrot, grated
  • 2 tsp (10 ml) poultry seasoning
  • 1/4 tsp (1 ml) allspice
  • 1/4 tsp (1 ml) cloves
  • 1/4 tsp (1 ml) cinnamon
  • 1/4 tsp (1 ml) savory
  • 1/4 tsp (1 ml) pepper
  • salt, to taste
  • 1 cup (225 ml) mashed potatoes
  • pastry for an 8" two crust pie
  • Brown meat and onion.
  • Drain fat and mix with other ingredients.
  • Fill pie shell with meat mixture and cover with top crust.
  • Crimp and seal the edges and make slits on the top.
  • Make foil collar for edge of crust so that the edge does not burn.
  • Bake at 400 degrees (200 C.) for 20 minutes.
  • Reduce heat to 325 degrees (175 C.) and bake for an additional 20 minutes.

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