On 07/05/2013 2:38 PM, sf wrote:

>
> I'm interested in a tourtiere recipe. Is there one on the internet
> that you particularly like? The first one I saw called for baking a
> potato and then simmering it with ground pork for an hour... wouldn't
> a raw baking potato cook and break down in that amount of time anyway?
> Obviously, I have no idea what to be looking for.
>


I used a finely diced raw potato when I do it. It cooks up with the
meat, which is pre-cooked before it goes into the pastry.