Tourtiere (canadian pork pie)

Yield: 8 servings

Measure Ingredient
1½ cup All-purpose flour
½ teaspoon Salt
6 tablespoons Margarine
½ cup Plain low-fat yogurt
2 teaspoons Vegetable oil
½ cup Disce onion
2 \N Garlic cloves, minced
1 pounds Cooked ground pork, crumbled
12 ounces Peeled cooked potatoes, mashed
1 teaspoon Salt
½ teaspoon Sage leaves, crumbled
½ teaspoon Ground nutmeg
¼ teaspoon Pepper
1 \N Egg, beaten


PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour.

FILLING: In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden.

Transfer to large bowl and add remaining ingredients for filling; stir to combine.

PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling. Place second circle over filling and fold edges under. If desired, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes.

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