Tourtiere
Ingredients
1 pound lean ground pork (or beef)
2 cloves garlic, minced
1 onion, finely chopped
1 tsp. salt
1 tsp. crumbled sage
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1 pinch cloves
1 C. chicken stock
1-1/2 C. cooked red kidney beans, mashed
double crust pastry
Cooking Instructions
Stir cook ground meat and onion until meat is no longer pink. Drain fat and return meat to the pan. Add spices and stock. Process will take about 15 minutes. Stir in mashed beans and simmer until liquid is just evaporated, about another 15 minutes. Cool filling about 30 minutes if making piecrust. Serve hot immediately. Refrigerate cooled mixture up to 3 days, or freeze cooled portions up to 3 months.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)