*  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.