TOURTIERE Traditional French Canadian Meat Pie. Serve with Baked beans and Pickled beets. Serves 6. 2 Large potatoes, peeled 2 1 lb. Ground pork 450 g 1/2 cup Finely chopped onion 125 mL 1/2 cup Beef broth 125 mL 1 Clove garlic, minced 1 1 Bay leaf 1 1/2 tsp. Salt 2 mL 1/4 tsp Pepper 1 mL 1/4 tsp Allspice 1 mL 1/8 tsp Ground cloves .5 mL Pastry for double-crust 9 inch [23 cm] pie Cut up potatoes; cook in boiling salted water about 20 minutes or until tender. Drain and mash. In a Dutch oven brown pork; drain off fat. Stir in onion, beef broth, garlic, bay leaf, salt, allspice, pepper, and cloves. Cover; simmer for 20 minutes, stirring often. Discard bay leaf. Stir in mashed potatoes; cool. Prepare pastry. Line pie plate. Trim even with rim. Fill with meat mixture. For top crust, roll out remaining dough; cut slits. Place atop filling; trim to 1/2 inch [1 cm] beyond rim. Seal; flute edge. Bake in a 400°F [200°C] oven about 30 minutes or till done. Let stand for 20 minutes. Beef &: Pork Appetizers Beverages Chicken Desserts Fish & Seafood Italian Flair Miscellaneous Salads Side Dishes Soups Select a category & press Go [Home] [Recipes] [Graphics] [Tips & Tricks] [Links] [Venice] [About Me] [My Webrings] [Dotty's Christmas Treats] [My awards] [Banner Exchange]