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Tourtiere

2 lb. ground pork
1 cup boiling water
2 tsp salt
3/4 tsp pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
2 onions, chopped
2 cloves garlic, minced
1/4 cup fresh fine bread crumbs

Pastry for two 2-crust 9-inch (23 cm) pies
1 egg, beaten
1 Tbsp. cold water

In heavy saucepan, combine pork, boiling water, salt, pepper,
cloves, cinnamon, onion and garlic. Cook over medium-high heat
uncovered, stirring continuously, for 10 minutes. Cover and simmer,
stirring occasionally, for about 20 minutes or until liquid has
evaporated but mixture is still very moist.

Remove from heat. Add bread crumbs and stir. Taste and adjust
seasonings, if necessary. Let cool completely before filling pies.
Line baking pans (pie plates) with pastry and fill with meat mixture.
Cover with top pastry, seal and flute edges. Cut slits in tops.
Combine egg and water; brush over top crusts. Bake in 375 degree
F oven (190 degree C) for about 30 to 45 minutes or until tops are
golden brown. Makes 2 pies of 6 servings each.

Serve with maple syrup or chutneys. Some serve with tomato sauce
or ketchup.

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