Tourtiere (Filling)

Updated 11/18/2021 8:43 PM


2 1/2 pounds ground pork
1/2 pound ground veal
2 large onions, minced
4 ribs celery, minced

1 1/2 teaspoon ground sage
1 teaspoon ground allspice
1 tablespoon salt
1 teaspoon pepper
1 heaping tablespoon beef base or to taste

1 1/2 cups fresh breadcrumbs
3 9-inch double pie crusts

In a large pot place the pork, veal, onion, celery, sage, allspice, salt, pepper and beef base. Add enough water to just cover. Bring to a simmer and cook for 1 hour, stirring occasionally.

After 1 hour add the bread crumbs and continue cooking until mixture is very thick, about 5 to 10 minutes. Cool completely in the refrigerator and skim off hardened fat.

Heat oven to 350 degrees.

Fit one layer of pie crust in each of three pie pans. Divide filling among pies and top with second crust. Seal edges and brush with milk. Bake about 40 minutes or until pies are browned and bubbly. Cool slightly before serving so filling sets.

Serves 24.

Nutrition values per serving: 411 calories, 27 g fat, 28 g carbohydrates, 1 g fiber, 14 g protein, 42 mg cholesterol, 649 mg sodium.

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