Tourtiere (Pork Pie)

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Title: Tourtiere (Pork Pie)
Categories: Meats, Pies, Cajun, Wrv
Yield: 6 servings

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2 lb Lean ground pork
1/2 c Onion; chop
1 c Celery; chop
1 Cl garlic; mince
1/4 c Parsley; crush
1 ts Salt
1/4 ts Leaf marjoram; crush
1/4 ts Ground cloves
1/4 ts Ground mace
1/2 ts Ground pepper
2 tb Flour
2 Beef bouillon cubes;mix with
1 c Hot water
1 2-crust pastry; unbaked

Saute pork, onion, celery and garlic in a large skillet until pork is
brown and veggies are tender. Stir in parsley, salt, herbs and
pepper; cover and

simmer over low heat for 30 minutes. Drain excess fat from skillet;
blend flour into meat mixture. Add bouillon cube mixture. Return to
heat and bring mixture to a boil; simmer for 1 minute, stirring
constantly. Remove from heat and set aside to cool. Pile meat mixture
in pie shell; top with other shell, seal and flute edges. Brush with
egg if desired. Bake at 400~ for 45 minutes or until golden brown.
Can be eaten warm or cold.

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