4 to 6 servings
FOR THE FILLING: Place the meat and onion in saucepan, with just enough water to barely cover the meat. Cover and simmer 1 hour. Add the cooked potatoes, sage, savory, salt and pepper. simmer together 20 minutes.
The pastry for the tourte is very special, and different from the tourtiere type. It is rich, flaky, light and always flavored with savory.
0 Recipe Reviews
Subscribe for tasty updates: