Tourtiere

Ground veal, pork and bacon are cooked until brown and crumbly, and then they 're cooked a tad more with onion, garlic, celery and sage. Water and cornstarch are added, and then the filling is simmered until it 's thick and all the flavors are blended. This savory filling is spooned into a pastry shell, topped with a second crust and baked. Serve it with garlic mashed potatoes.

• Calories: 515 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons cornstarch
• 1 ¼ cups water
• 2 (9 inch) unbaked pie crusts
• 6 slices bacon
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ½ cup chopped onion
• 1 pound ground pork
• ½ pound ground veal
• ½ cup chopped celery
• 2 teaspoons dried sage

Recipe Instructions

Step 1

In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.

Step 2

Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.

Step 3

Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.

Step 4

Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.

Step 5

Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.