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Thursday, December 31, 2015

french tourtiere

Ingredients

  • Servings: 1
  • 1 onion, chopped
  • 1/2 clove crushed garlic
  • 2 tablespoons rendered bacon fat
  • 1 1/2 pounds ground lamb
  • 3/4 cup chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 pinch ground mace
  • 1 pinch ground sage
  • 1 pinch ground savory
  • 2 (9 inch) unbaked pie shells
  • 2 tablespoons cream

Recipe

    Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins

  • in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
  • spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
  • bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.

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