Tourtiere De Quebec (Quebec Pork Pie)
This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Source: A Taste of Quebec by Julian Armstrong
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INGREDIENTS
Nutrition- 1 1⁄4lbs ground pork
- 1⁄4teaspoon dried rosemary
- 1⁄2 - 3⁄4cup cold water
- 1⁄4
- 1⁄2
- 1⁄4
- 1⁄2teaspoon ground black pepper
- 1⁄4
- 1
- 1⁄2teaspoon dried savory
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DIRECTIONS
- 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.
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