Canadian Pork Tourtiere

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             FOOD FUNNY
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Thanks yet again to Rosemary Zwick for this one:

I love the outdoors, and because of my passion for hunting and fishing,
my family eats a considerable amount of wild game. I guess they eat so
much, in fact, that one evening as I set a platter of broiled venison
steaks on the dinner table, my ten-year-old daughter looked up and said,
"Boy, it sure would be nice if pizzas lived in the woods."

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             TODAY'S RECIPE
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The word "tourtiere" in French actually means a round dish for making
"tourtes," or pies. Somehow it came to represent the pies themselves in
French-speaking Canada, but this ezine is about food and not lexicography, so who cares.

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.
Received on Thu Sep 18 08:36:18 2008