I haven't done it in years, but when the kids were home they loved it. I also use ground pork in chile and meatloaf.

FRICADELLER (24-36 pork balls)
2 lbs lean pork, ground
1/2 cup flour
1 egg
1 small onion, grated
Salt & pepper to taste
3/4 cup club soda or plain water
2 TBL butter

In a mixing bowl combine the ground pork w/the flour, egg, onion, salt & pepper. Work with a a fork until the ingredients are well blended.
Stir in the club soda, a little at a time, & shape the meat mixture into small balls or patties.
Melt butter in a skillet. Brown the balls on all sides in the butter, turning gently with a fork or spatula. Continue to cook over low heat, uncovered until the pork is cooked through.~~

GROUND PORK PIE (Tourtière)
SERVES 6
You can use any pie crust recipe you prefer, or store-bought refrigerated crusts work in a pinch.

INGREDIENTS

1-1/2 pound lean ground pork
1/2 cup finely chopped onion
2 large white potatoes (1 pound), peeled and quartered
Salt and pepper to taste
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Pastry for a double crust 9-inch pie
1 egg yolk, lightly beaten

In a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.

Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice, and cloves; mash with a potato masher. Preheat oven to 450° F. Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg. Bake for 20 minutes or until crust is golden brown. Let cool for at least 10 minutes before serving. Best served warm or room temperature.

Hope you enjoy it!

seagrass

Home Cookin Chapter: Recipes From Thibeault's Table

Tourtiere
=========
This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1 1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russett potatoes (par boiled)
2 Tablespoons chopped celery leaves
2 Tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary
salt and pepper to taste
1/8 teaspoon cloves
1/2 teaspoon allspice, more to taste

.
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425°F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add potatoes
and add enough addtional gravy to moisten. Should not be to wet.

Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fod the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.

Stacie

1 pound ground pork
2 chopped green onions
1 clove garlic, minced
dash powdered ginger
1 T soy sauce
2 tsp rice wine or dry sherry
1 tsp sesame oil
1/4 tsp salt

Combine all filling ingredients. Place a rounded teaspoon of filling just below the center of wonton wrapper. Roll up, leaving one inch unrolled at the top. Moisten right corner with water, bring right corner over left over the filling, press firmly to seal.
Shallow-frying: Heat 3 T oil in a wok or frying pan. Place the dumplings in rows in the oil and fry over a medium heat for 2-3 minutes, drain on paper towels.
Potstickers: Shallow fry, add 1 cup broth, cover, steam til done 8-10 minutes.
Steaming: Place the dumplings on a bed of lettuce leaves on the rack of a bamboo steamer and steam for 10-12 minutes on a high heat.
Poaching: Cook the dumplings in about 2/3 cup salted boiling water for 2 minutes. Remove from the heat, and leave the dumplings in the water for about 15 minutes.

Cindy