Tourtière
- 1 pound (450g) Ground pork
- 1 Medium onion, finely chopped
- 1 Medium potato, coarsely grated
- 1 Clove garlic, finely chopped
- 1 cup (250 ml) Water
- 1 tsp Salt
- ¾ tsp Freshly ground black pepper
- ½ tsp Sage
- ½ tsp Ground mace
- 1/8 tsp Nutmeg
- 2 Pie crust shells
Put the pork, onion, potato, garlic, water and seasonings in a large saucepan over moderate heat.
Cook, stirring frequently, until the pork is cooked through and the mixture is thick; approximately 30 minutes.
Preheat oven to 425F.
Spoon the pork filling into a 9" pie plate, lined with pastry dough, spreading it evenly.
Top with the second pie crust and, with your fingertips, press down around the edges of the dough to crimp and seal.
With the tip of a small knife, cut 2 or 3 slits in the top of the dough.
Bake pie for 10 minutes at 425F.
Reduce heat to 350F and bake for about 35 minutes more, until the pie is golden brown.
Serve hot or cold.
Makes 6 servings.
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