TOURTIERE DE QUEBEC (QUEBEC PORK PIE)

      Title: TOURTIERE DE QUEBEC (QUEBEC PORK PIE)
  Categories: Ethnic, Pork/ham
       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
            Salt
     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.
   
   Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
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