Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Tourtiere (Ground Pork Pie)
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Got pork, onions, potatoes and some patience? Well, then you have the perfect mix to bake a meat pie. Give this slow & steady dish a try and you won't regret it
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 pound lean ground pork
1/2 cup finely chopped onion
2 large white potatoes, peeled and quartered
salt and pepper, to taste
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 double crust pastry (9-inch)
1 egg yolk, lightly beaten
directions
In a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.
Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice, and cloves; mash with a potato masher.
Preheat oven to 450 degrees F. Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg.
Bake for 20 minutes or until crust is golden brown. Let cool for at least 10 minutes before serving. Best served warm or room temperature.
added by
07harley
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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