Tourtiere, Eh?

June 15

Tourtiere is a meat pie traditionally made for Christmas in Canada. You will need:

• 2 large potatoes, peeled
• 1 lb. ground pork
• 1 clove minced garlic
• 1/4 tsp. ginger
• 1/2 cup finely chopped onion
• 1/2 cup beef broth
• 1/4 teaspoon ground savory
• 1 bay leaf; 1/8 tsp. cloves
• a pinch of cinnamon,
• salt
• pepper
• pie crust for 2 pies.

Cut up potatoes; cook in boiling water 20 minutes. Drain and mash. Brown pork; drain off excess fat. Stir in remaining ingredients, 1/2 tsp. salt and 1/4 tsp. pepper. Cover; simmer 20 minutes, stirring often. Discard bay leaf. Stir in potatoes; cool. Roll half the pastry into a 12-inch circle. Line a 9-inch deep pot pie pan with pastry. Trim pastry even with rim. Fill with meat mixture. Roll out remaining dough. Place over filling; trim to 1/2 inch beyond rim. Seal, flute, and cut small slits in the top. Cut out decorative shapes from dough scraps and place on top if desired. Bake at 400° for 30 minutes.