Meat Pies, Tourtiere a la Viande
- 2 pounds lean shoulder pork
- 1 pound fresh back fat
- 2 small onions
- 1 1/4 tablespoons salt
- Pepper, nutmeg, allspice
- 1 cup water
- 3 cups white bread crumbs
Put pork, fat back and onions, through food chopper using medium-sized knife. Put in saucepan with seasonings and water; cook 30 minutes over moderate fire; stir frequently. Remove from heat, mix in bread crumbs and cool. Fill like ordinary pies with rolled-out pie paste on top. Bake in hot oven. Makes 3 pies.
Submitted by Jun 2, 2009
13 min
30 min
43 min