Tourtiere de quebec (quebec pork pie)

6 servings

Ingredients

QuantityIngredient
poundsGround pork
½To 3/4 cup cold water
½cupOnion, finely chopped
¼cupCelery, finely chopped
½teaspoonGround black pepper
1Bay leaf
½teaspoonDried savoury
¼teaspoonDried rosemary
¼teaspoonGrated nutmeg
Pinch cinnamon
Salt
¼cupOld-fashioned rolled oats
Pastry for double crust pie

Directions

This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1½ 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 with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis