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- Micheline Mongrain-Dontigny
- 1 lb (.5 kg). ground lean pork
- 1 clove garlic, finely chopped
- 1 medium potato, peeled
- 1 small onion, chopped
- 1 cup (225 ml) boiling water
- 1/4 tsp (1 ml) dry mustard
- 1/4 tsp (1 ml) ground pepper
- 1/4 tsp (1 ml) ground clove
- 1/4 tsp (1 ml) ground cinnamon
- pie crust dough for two crusts (your preferred recipe)
- dry bread crumbs, as needed
- 1 egg beaten with a little milk
- Place ground meat in a deep casserole.
- Add whole potato, onion, garlic, water and spices and bring to boil.
- Simmer for about 1 1/2 hour or until potato is cooked.
- Remove potato from meat mixture and mash potato.
- Put potato back in casserole and mix with ground cooked meat.
- Check seasoning and add bread crumbs to absorb excess liquid if necessary. A little liquid may remain in mixture.
- Cool completely.
- Line a 9 inch pie plate with pie dough, fill with meat misture, cover with top crust sealing both crusts with egg and milk mixture.
- Slit and brush top crust with egg mixture.
- Bake in oven at 400 degrees (200 C.) for 15 minutes, and then for 20 minutes at 350 degrees (175 C.).
- Serve meatpie with pickles and a salad of mixed lettuce.
This is one of the most popular traditional
Quebec dishes prepared during the cold weather.
It is often called tourtiere by many Quebecers.
It can be frozen for 6 months.
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