*  Exported from  MasterCook  *
 
                                 Tourtiere
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pies & Pastry                    Pork & Ham
                 Sent To Tnt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            pork -- minced
    1      sm            onion -- chopped
    1      sm            garlic clove -- minced
      1/2  tsp           salt
      1/4  tsp           celery salt
      1/4  tsp           ground cloves
      1/2  c             water
      1/4  c             bread crumbs -- up to 1/2 cup
                         Pastry dough of your choice
 
 Place all the ingredients except the bread crumbs and pastry in a saucepan.
 Bring to a boil and cook uncovered for 20 minutes over medium heat. Remove
 from heat and add a few spoonfuls of bread crumbs. Let stand for 10
 minutes. If the fat is sufficiently absorbed by the bread crumbs, do not
 add more. If not, continue in the same manner.
 
 Cool and pour into a pastry-lined pie pan. Cover with crust. Bake at 400
 degrees until golden brown. Serve hot. A cooked tourtiere can be frozen 4-5
 months. It does not have to be thawed out before reheating.
 
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 NOTES : A hundred years ago, the tourtiere was a must on every Christmas
 table. It can also be served in small tartlets as an apertitif. You can
 find almost as many Quebec tourtiere recipes as there are cooks, since each
 one has her own ways and variations. This one is “my way” and is three
 generations old.

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