Canadian Pork Tourtiere
1 1/2 lbs (675 g) ground lean pork 1/2 cup (125 ml) white wine or water 1 medium onion, finely chopped 1 - 3 cloves garlic, finely chopped 1 tsp (5 ml) celery seeds 1/2 tsp (2 ml) dried sage A pinch of ground cloves Salt and freshly ground pepper to taste 3 medium potatoes, boiled and mashed Pastry dough for a 2-crust, 9-inch (23 cm) pie, packaged or your favorite recipe
Combine all ingredients except the potatoes and pastry dough in a large saucepan over moderate heat and cook until the meat is lightly browned. Cover and simmer for 45 minutes. Stir in the mashed potatoes and let cool. Line a 9-inch (23 cm) pie plate with half the pastry dough and fill with the cooled pork mixture. Top with the remaining pastry dough and crimp the edges. Cut 2 or 3 vents in the top of the pie and bake in a preheated 450F (230C) oven for 10 minutes. Reduce the heat to 350F (180C) and bake an additional 30 minutes. Serves 6 to 8. |