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Tourtiere de Quebec
Quebec Pork Pie
1 1/2 pounds ground pork
1/2 to 3/4 cup cold water
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon ground black pepper
1 bay leaf
1/2 teaspoon dried savoury
1/4 teaspoon dried rosemary
1/4 teaspoon grated nutmeg
pinch cinnamon
salt
1/4 cup old-fashioned rolled oats
pastry for double-crust 9-inch pie
In large, heavy frying pan, combine pork with cold water and heat
to boiling point. Add onion, celery, epper, bay leaf, savoury,
rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat
for 1 1/4 hours, adding more water if mixture dries out. Halfway
through cooking time, season with salt to taste. Stir in rolled
oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.
Meanwhile, line a 9-inch pie plate with pastry. When meat mixture
is lukewarm, spoon into pie shell and cover with remaining pastry.
Trim pastry, seal edges and cut steam vents in top crust. Decorate
as desired.
Bake in preheated 425 F oven for 15 minutes, then reduce heat to
375 and bake another 25 minutes or until crust is golden. 6 servings.
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Tourtiere 17