Mimere's Meat Pie(La Tourtiere)
Mimere'S Meat Pie(La Tourtiere) is an moderately easy dinner. Made with 1 (4 lb.) pork butt, boned and ground (save bones), 2 medium onions, chopped fine, 2 tbsp. butter and 1 tbsp. oil, 1 tsp. salt and 1/2 tsp. pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Choose pork butt as lean as possible.
Boil the bones in 1-quart of boiling salted water for 20 minutes and set this liquid aside.
In large heavy skillet, saute onion in butter and oil until golden.
Add ground pork and about 1 cup of liquid from the bones. Simmer 1 1/2 to 2 hours.
Add salt and pepper to taste.
Add as much liquid as necessary to prevent sticking.
Simmer as slowly as possible.
Boil and mash potatoes.
Add a little salt, pepper and butter.
Drain cooked pork mixture and add to potatoes.
Divide well mixed pie filling between the 2 pie bottoms (9 or 10-inch pie plates).
Sprinkle cracker or bread crumbs on pies to absorb the fat.
Add top crusts.
Slash to let steam escape.
Bake at 400° for 10 minutes, then 350° until crusts are nicely brown.
(You may freeze before baking, then thaw before baking, at 350° for 1 hour or browned nicely.)
🍷 Perfect Pairings
Complete your meal with these
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