GASPE TOURTIERE

Gaspe Tourtiere image

Provided by Baby Kato

Time 3h35m

Number Of Ingredients 10

Previous Next

1 (4 - 5 lb chicken)
i onion stuck with 1 whole clove
1 bunch celery leaves
1 carrot, sliced
1 sprig parsley
1 small bay leaf
pinches of thyme and margjoram
1 tbsp salt or to taste
2 lbs lean ground pork
(use the chicken broth left over from cooking chicken)

Steps:

1. Cut chicken into 4 -6 pieces. Add the chicken to a pot with sufficient cold water to cover the chicken. Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.
2. Meanwhile in a lightly greased pan, lightly brown the lean grown pork.
3. Stir in enough of the chicken broth to just cover the ground pork. Cover and cook over low heat for 2 hours.
4. Remove chicken from the bone and chop. Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings. Allow to cool.
5. Preheat oven to 450 F. Prepare enough pastry for two - two crust pies. Divide into 4 equal portions and roll each out separately. Use two portions to line two deep dish 9 inch pie pans.
6. Divide the cooled mixture between the two pie pans. Cover with top crusts. Flute and seal edges and then slash the top crust, to allow steam to escape.
7. Bake in 450 F oven for 10 minutes than lower the heat to 350 F and continue baking for 30 - 40 minutes longer.