Famous Original French Canadian Tourtiere

This is our traditional Christmas Eve dinner, with a spinach, red onion and mandarin orange salad. Pickled beets and/or chutney go well with it, too. You can make extras and freeze them, baked or unbaked.

Ingredients:

Method:

Pastry for a 2-crust pie
seasoned with 1/4 tsp savoury
Line a pie pan and chill.
1 large onion, chopped
2 cloves garlic, minced
1 lb. ground pork
1 medium potato, peeled and grated
3/4 tsp salt
1/2 tsp savoury
1/8 tsp ground cloves
1/4 tsp sage
1/4 cup water
Place all filling ingredients in a saucepan and bring to a boil. Stir well to break up the meat.
Lower heat, cover and simmer for 30 minutes.
Remove from heat.
fine bread crumbs Stir in enough crumbs to absorb all the liquid. Cool before filling the shell.
1 egg, beaten with
1 Tbsp water
Cover the filled shell with pastry, crimping the edges and piercing the top with a fork. Brush with the egg mixture.
Bake at 375° for 45 minutes.
Lucy Waverman variation:
omit the potato and the bread crumbs

2 Tbsp rolled oats
1 cup beef broth

1/2 tsp allspice
1 tsp dried thyme
1 bay leaf
1 tsp dried savoury
1/2 tsp ground nutmeg
Lucy Waverman variation:
Saute the onion and garlic for 2-3 minutes, until onion softens, before adding the meat.
Use rolled oats to thicken the mixture, and 1 cup beef broth instead of water.
I use her quantities of thyme, savoury and nutmeg in addition to the original cloves.
Serves 5-6 from one of Roger's colleagues/students at Parkdale Legal Services, c.1974-6
Lucy's variation from the Globe and Mail, Dec 17, 2005.