Susan purdy's tourtiere (french canadian pork

Yield: 6 Servings

Measure Ingredient
1 \N Egg, beaten lightly
1 tablespoon Water
\N \N For the filling:
1 large Yellow onion, chopped
2 \N Or 3 Tbsp. oil or margarine
1 \N Clove garlic, minced
1½ pounds Raw pork, trimmed of fat and minced or ground,
\N \N Or use 1 lb. pork plus 1/2 lb. veal
1 cup Pork gravy or stock or rich boullion (chicken or beef)
1 pounds (3 medium) potatoes, boiled, peeled and chopped coarsely
1 tablespoon Chopped celery leaves (optional)
2 tablespoons Parsley, chopped
¼ teaspoon Each thyme, and either rosemary or savory
⅛ teaspoon Each ground allspice and pepper
⅛ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
1 teaspoon Salt, or to taste

FOR THE EGG GLAZE: Roll out half the dough from the Butter-Lard Pastry on a lightly floured surface to ⅛ inch thickness. Fold in quarters, lift, and position in a pie plate. Trim a ½ inch overhang, brush with the egg glaze, then refrigerate the pastry-lined pan while you prepare the filling.

In a frying pan, saute the onion in the oil until transparent. Add the garlic and saute 1 minute, then add the minced pork. Saute about 3 minutes, then add the veal (if you are using it) and saute until the meats are browned. Break up any clumps with a wooden spoon. Add about ½ cup stock, cover the pan, and simmer about 15 minutes to cook the meat through. Uncover the frying pan and check the liquid. Remove all but 2 or 3 tbsp. of the meat juice and stock. Add the potatoes, celery leaves, parsley, herbs and spices, and stir to blend. Add salt, taste, and adjust the seasoning. Add, if necessary, just enough additional gravy or stock to moisten the mixture well without making it watery.

Spoon the mixture into the prepared pastry shell. Brush some egg glaze on the overhang of the lower crust. Roll out the top crust on a lightly floured surface, fold in quarters, lift, and position it over the pie. Trim a ¾ inch overhang, then fold the top edge under the bottom crust overhang and pinch the two together to seal, making a raised rim all around. Flute the edge as desired.

Bake in the lower third of a preheated 425-degree oven for 15 minutes.

Reduce the heat to 350 degress, raise the pie to the center of the oven, and continue baking about 45 to 55 minutes longer until golden brown. Check halfway through the baking time and add a foil edging to protect the crust from overbrowning if necessary. Cool slightly on a wire rack, then serve hot or warm.

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