This is a copy and paste of Graham's recipe:
Tourtiere

I posted this recipe a couple of xmas ago. It can be eaten cold or warm.I
make mine with potatoes rather than breadcrumbs.It seems that there are as
many recipes as there are cooks (and there arealso regional variations) but
the following are a good start. I suspect that the recipes are originally
from Mme Benoit, La doyenne de la cuisine du Quebec.

Use a basic pastry and cut 2 rounds. Line a pie plate with one and keep the
other for the top.

Oven temp. 400ºF/200ºC

Filling. (tsp=teaspoon, Tbsp=tablespoon)

1 lb (500g) minced, or finely chopped pork

1 small onion chopped finely

1 clove garlic, minced

1/2tsp salt

1/2tsp dried savory

1/4tsp celery salt

1/4tsp ground cloves

1/2 cup (125ml) water

1/4-1/2 cup bread crumbs

Put all the ingredients (except the breadcrumbs) in a saucepan and bring to

boil, stirring to break up the pork. Simmer, uncovered, for about 20

minutes. Remove from heat and stir in a couple of Tbsp breadcrumbs. Leave

for 10 minutes to absorb the liquid. If there is still some liquid left,

repeat. Cool.

Pour mix into the pastry-lined pie plate and cover with the other circle of

pastry. Brush with beaten egg, poke a small hole in the top and bake for

30-40 minutes until nicely golden.

Wayne Boatwright asked for one with grated potato. Follow the above recipe

but add two grated, medium potatoes at the beginning and omit the

breadcrumbs. Cover and simmer for 30 minutes.

For a summary of the regional variations, visit

http://www.theworldwidegourmet.com/m.../tourtiere.htm


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