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French Tourtiere

"This recipe became given to me as part of a bridal shower gift. My husband loves meat and pies, so he turned into nearly in heaven once I made this for him! I even have also used a refrigerated pie crust and it's far simply as suitable. Originally submitted to PieRecipe.Com."

Ingredients :

1 onion, chopped
half clove overwhelmed garlic
2 tablespoons rendered bacon fat
1 1/2 kilos floor red meat
three/four cup fowl broth
1 teaspoon salt
1/four teaspoon floor black pepper
2 tablespoons chopped sparkling parsley
1 pinch floor mace
1 pinch floor sage
1 pinch ground savory
2 (nine inch) unbaked pie shells
2 tablespoons cream

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H20M

In a saucepan, saute onion and garlic in bacon drippings until mild brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is sort of absorbed. Add spices and parsley. Cool to room temperature.
Spoon filling into pastry lined nine inch deep dish pie plate. Top with remaining pastry; seal edges and reduce vents. Brush with cream.
Bake at 425 stages F (220 levels C) for 20 minutes. Reduce temperature to 350 tiers F (a hundred seventy five tiers C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or bloodless.

Notes :

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