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Title: TOURTIERE DE QUEBEC (QUEBEC PORK PIE)
Categories: Ethnic, Pork/ham
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.
Source: A Taste of Quebec by Julian Armstrong Posted
by: Linda Davis
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