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Pork and Beef Tourtière   HT MC Canadian 80mins

Serves 4      Hot Pork Beef Vegetables herbs Spices Main Course Canada Nth America North American

Ingredients
225g/8oz Lean Minced Pork
225g/8oz lean Minced Beef
1 Onion, chopped
1 Garlic Clove, minced
120ml/4fl.oz. Stock or Water
Salt and Black Pepper
½ teasp Dried Thyme
½ teasp Dried Sage, crushed
¼ teasp Ground Cloves
350g/+12oz Shortcrust Pastry
1 Egg, beaten

Instructions

1. Preheat oven 220C, 425F, Gas Mark 7.

2. Place all the ingredients apart from the pastry and egg in a large saucepan and bring to the boil, mixing well.

3. Reduce the heat and simmer for 5 minutes, stirring once in a while.

4. Divide the pastry into two potions and roll each portion out large enough fit a 20cm/8-inch pie plate.

5. Line the pie plate with one portion of the pastry then fill with meat mixture, pressing it down lightly.

6. Brush the edges of the pastry with a little beaten egg, cover with the remaining pastry, seal the edges and crimp if desired. Brush the top with more beaten egg and make a hole in the top to allow steam to escape.

7. Bake for 15 minutes then lower oven temperature to 190C, 375F, Gas mark 5 and continue to cook for a further 25 minutes.

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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