French Tourtiere
INGREDIENTS:
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1 onion, chopped
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1/2 clove crushed garlic
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2 tablespoons rendered bacon fat
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1 1/2 pounds ground pork
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3/4 cup chicken broth
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons chopped fresh parsley
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1/4 teaspoon ground mace
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1/4 teaspoon ground savory
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1/4 teaspoon ground sage
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2 tablespoons cream
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1 recipe pastry for a 9 inch single crust pie
DIRECTIONS:
In a saucepan, saute onion and garlic in bacon drippings until light 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 nearly absorbed. Add spices and parsley. Cool to room temperature.
Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.