Preparation Time: 45 mins.
Cooking time: 35-40 mins.
6 servings

pastry for 9-inch double pie shell
1 lb. ground lean pork (or 1/2 lb. pork and 1/2 lb. beef or veal)
1/2 cup water
1 large onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. dry mustard
1/4 tsp. mace
1/8 tsp. ground cloves
pepper to taste
2 medium potatoes
1 egg, beaten

1.  Prepare your favourite pastry for 9-inch double pie shell.
2.  Combine meat, water, onion, garlic and seasonings in large, heavy-bottom saucepan with tight-fitting lid. Bring to a boil, then cover and reduce heat to medium-low.  Continue cooking 25 minutes, stirring frequently and breaking up meat with fork.
3.  Meanwhile, peal potatoes, cook in boiling salted water until tender, about 20 minutes; drain and mash (this should measure about 1 cup)
4.  Preheat oven to 425 degF.
5.  When meat has finished cooking, there will be a little liquid in the bottom of pan; do not drain.  Remove from heat.  Stir in mashed potatoes.
6.  Turn meat and potatoes mixture into prepared shell.  Cover with top crust; trip and crimp edges to seal. Whisk egg with 1 tsp. water and brush lightly of top of crust. Slash crust in several places to allow steam to escape.
7.  Bake in 425 deg oven for 15 minutes, then reduce heat to 375 deg. and continue to cook until pastry is
golden, about 20 mins.

This Acadian favourite is related to the meat pies found in kitchens throughout central and northern Europe, as well as in Quebec.  While pork is usually the main ingredient inside the tasty pastry, venison or beef is sometimes mixed in as well.  Traditionally, tourtiere was served at Christmastime...particularly on Christmas Eve, after midnight Mass.  But Acadians enjoy it year-round... and so can you, with this easy-to-prepare and delicious recipe.