Tourtiere, Cooking Light January/February 2010
I learned my lesson before and made sure to make my own crust instead of using store-bought dough like I did with the sausage turnovers last week. It was a really good dish! I was really happy with it. G came home to visit this weekend, so I was happy to have a dish that I was pretty sure he would enjoy in the oven waiting for him. It's got all the things you love about chicken-pot-pie (toasty crust, tender potatoes and vegetables, oozy gravy), but the cinnamon and cloves elevate it to something that seems fancy and special.
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