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Tourtiere (Quebec Pork Pie)
Yield: 6 servings

1 pound ground pork
1/2 cup onion, finely chopped
1 cup mashed potatoes
1/2 tsp ground black pepper
1 bay leaf
1/2 tsp dried savory
1/4 tsp dried rosemary
1/4 tsp nutmeg
Pinch of cinnamon
Salt to taste
Pastry for double crust pie
1 egg, beaten to blend with 1 tablespoon water (for glaze)

In a large frying pan combine pork, onion, and spices. Stir in
mashed potatoes and cook 1 to 2 minutes. Remove bay leaf.

Line a 9-inch pie plate with 1/2 the pastry. Let meat mixture cool
to lukewarm, and then spoon into the pie shell and cover with
remaining pastry, seal edges, and cut steam vents in the top. Bake
in preheated 400F oven for 15 minutes. Brush crust with egg glaze.
Decrease temperature to 375F and bake until pastry is golden, about
35 minutes.


Cheddar Cheese Pie Crust

2 1/2 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces extra-sharp cheddar cheese, coarsely shredded
2/3 cup (about) ice water

Blend flour and salt in processor. Add shortening and butter and
cut in using several on/off turns. Add cheese and cut in until
shortening and butter resemble small peas. With machine running,
gradually blend in enough water until soft moist clumps form.
Gather dough into ball; flatten into disk. Wrap in plastic and
chill at least 2 hours and up to 2 days.

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