Tortiere#2

* Exported from MasterCook *

TORTIERE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork -- ground
1 Onion -- large
1 Garlic clove
1/8 ts Mace -- ground
1/8 ts Sage -- ground
1 Potato -- small
1/4 c Raisins
Pepper to taste
Water -- boiling
Pastry for double crust pie

Finely mince onion and garlic. Peel and grate
potatoes. Place pork, onion, garlic, mace, sage,
grated potato and raisins in large heavy pot. Cover
with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water
is absorbed, 30 to 45 minutes. Stir frequently,
reducing water if necessary to avoid boiling. Remove
from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400F. Meanwhile prepare pastry. Line a
pie plate with half of the pastry. Prick with fork and
bake 10 minutes. Cool to room temperature. Pour cooled
meat mixture into pie shell. cover with top crust.
Crimp and seal edges and cut vents to allow steam to
escape. Bake 10 minutes. Reduce heat to 350F and bake
30 more minutes or till crust is light brown and
filling is bubbly. Serve hot.



- - - - - - - - - - - - - - - - - -