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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 Cassyjean - Torrington, CT Jun 2, 2009 13 min 30 min 43 min

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