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  Added: Mar 21, 2011  •  Visited (106)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork Pie
(Tortiere)
What You Need:
  • 2 pound veal and lean shoulder of pork
  • ½ teaspoon nutmeg
  • A dash of mace and cayenne pepper
  • Water
  • 1 onion
  • ¼ teaspoon celery salt
  • 1 clove of garlic
  • Pastry (as in recipe for Pork and Veal Pie)
  • 1 teaspoon salt
  • ¼ teaspoon pepper

  • How To Cook:
    1. Chop the meat finely and place in a saucepan with the water, seasonings and any bones and trimmings.

    2. Cover the saucepan and simmer for about 1 hour, until the meat is tender, adding water, if necessary, as the meat cooks.

    3. The mixture should be thick. As an alternative, brown the meat, onions and some bacon before adding the water.

    4. Remove the bone, season if necessary and allow the mixture to cook.

    5. Prepare the pastry (see next recipe) and line 2 8-inch tins.

    6. Fill with the meat mixture and add a top crust which has been slit to let the steam escape.

    7. Bake in a moderately hot oven (425°F) for 40 minutes.

    8. Serve hot with chili sauce or other relishes.

    To Make: 1 pie
    This recipe is also available in:
    Cuisine » Americas » Canada
    Dish » Pie & Tart
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Grains & Cereals » Flour

     





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