Recipe#5890

Title: TOURTIERE DE QUEBEC (QUEBEC PORK PIE)

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

      Yield: 6 Servings
 
  1 1/4 lb Ground pork
    1/2    To 3/4 cup cold water
    1/2 c  Onion, finely chopped
    1/4 c  Celery, finely chopped
    1/2 ts Ground black pepper
      1    Bay leaf
    1/2 ts Dried savoury
    1/4 ts Dried rosemary
    1/4 ts Grated nutmeg
           Pinch   cinnamon
           Salt
    1/4 c  Old-fashioned rolled oats
           Pastry for double crust pie
 
  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 1
  1/2 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.