Tourtiere de quebec (quebec pork pie)
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Tourtiere de quebec (quebec pork pie)
  Pork    Pie  
Last updated 6/12/2012 12:52:36 AM. Recipe ID 14333. Report a problem with this recipe.
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      Title: Tourtiere de quebec (quebec pork pie)
 Categories: French can, Meats, Armstrong
      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
    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.

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Recipe ID 14333 (Apr 03, 2005)

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