Tourtiere with minced pork
- Ready in: 60 minutes
- Serves: 8
- Complexity: medium
- 500 g (1 lb) lean minced pork
- 500 g (1 lb) minced pie veal
- 125 g (4 oz) salt pork or fat streaky bacon, diced
- 75 g (3 oz) butter
- 1 large onion, chopped
- 1 garlic clove, crushed
- 1/4 teaspoon dried summer savory
- 50 ml (2 fl oz) water
- 375 g (12 oz) shortcrust pastry
- salt and freshly ground black pepper
Mix the meats thoroughly. Heat the butter in a heavy frying pan and gently cook the onion and garlic until soft but not brown.
Stir in the mixed meats and dried summer savory and cook for about 5 minutes, stirring frequently. Season to taste with salt and pepper and stir in the water.
Roll out the pastry into 2 rounds to fit a deep 23 cm (9 inch) pie tin. Line the tin with one round of pastry and fill with the minced meat mixture. Cover with the other pastry round and seal the top crust to the bottom with cold water, then crimp the edges. Decorate with pastry leaves and cut steam vents.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 45 minutes until cooked and golden brown.