Title: Tourtiere 4
Categories: Pork Casserole Ethnic Main
Yield: 6 Servings
| 2 | lb | Pork; ground |
| 1 | lg | Onion |
| 1 | | Garlic clove |
| 1/8 | ts | Mace; ground |
| 1/8 | ts | Sage; ground |
| 1 | sm | Potato |
| 1/4 | c | Raisins |
| | | Pepper to taste |
| | | Water; boiling |
| | | Pastry for double crust pie |
Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion,
garlic, mace, sage, grated potato and raisins in large heavy pot. Cover
with boiling water, about 2 cups/ Cook, uncovered over medium hear or till
meat is no longer pink and water is absorbed, 30 to 45 minutes. Stir
frequently, reducing water if necessary to avoid boiling. Remove from heat
and set aside to cool. Skim off excess fat. Preheat oven to 400xF.
Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick
with fork and bake 10 minutes. Cool to room temperature. Pour cooled meat
mixture into pie shell. cover with top crust. Crimp and seal edges and cut
vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350xF and
bake 30 more minutes or till crust is light brown and filling is bubbly.
Serve hot.