French Tourtiere

Ingredients

• 2 tablespoons rendered bacon fat 
• 0.8 cup chicken broth 
• 2 tablespoons cup heavy whipping cream 
• 2 tablespoons parsley fresh chopped
• 0.5 clove garlic crushed
• 1 pinch mace 
• 0.3 teaspoon ground pepper black
• 1.5 pounds ground pork 
• 1 pinch ground sage 
• 1 pinch savoury 
• 1  onion chopped
• 1 teaspoon salt 
• 18 inch unbaked pie shells 

Equipment

• sauce pan
• oven

Directions

1. In a saucepan, saute onion and garlic in bacon drippings until light brown.
2. 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.
3. Add spices and parsley. Cool to room temperature.
4. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents.
5. Brush with cream.
6. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C).
7. Bake for 20 to 30 minutes longer, or until golden brown.
8. Serve warm or cold.