Tourtiers (French Pork Pie)

Name: Tourtiers (French Pork Pie)
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 16
Cuisine: Mediterranean, French, European
Ingredients: 4 baking potatoes, peeled and cubed; 1 bay leaf; 1 stalk celery, chopped; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 kilograms lean ground pork; 1 large onion, chopped; 850 grams packages refrigerated pie crusts; 1 teaspoon salt; 710 milliliters water

The recipe Tourtiers (French Pork Pie) could satisfy your Mediterranean craving in roughly 4 hours and 15 minutes. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 475 calories, 16g of protein, and 29g of fat each. It is a good option if you're following a dairy free diet. If you have onion, salt, ground pork, and a few other ingredients on hand, you can make it.

Instructions

In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated.

Ingredients you will need

Ground Pork

Bay Leaves

Cinnamon

Celery

Clove

Onion

Water

Pork

Salt

Equipment you will use

Sauce Pan

Remove from the heat and discard the bay leaf.

Ingredients you will need

Bay Leaves

Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.

Ingredients you will need

Potato

Water

Pork

Equipment you will use

Sauce Pan

Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.

Ingredients you will need

Potato

Pork

Equipment you will use

Frying Pan

Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.

Ingredients you will need

Crust