Title: Tourtiere Pastry for 8" 2-crust pie 1 1/4 lb Ground pork, lean 2 medium Onions, chopped 1/2 cup Water 2 Crackers, crushed (Ritz etc 1/2 tsp Poultry seasoning dash Allspice Salt & pepper to taste Cook pork, onions and water over medium heat about 2 hours, until liquid has evaporated. Remove from heat. Add crackers and seasonings. Cool. Line pie plate with 1 crust, add filling and top with crust. Bake at 350 F. for 45 minutes or until crust is golden brown. Can be made ahead, frozen and reheated. From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine Typed by: Bob 8-{) Title: Tourtiere 2 lb Pork, ground 1 Onion, large 1 Garlic clove 1/8 tsp Mace, ground 1/8 tsp Sage, ground 1 Potato, small 1/4 cup Raisins Pepper to taste Water, boiling Pastry for double crust pie Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is absorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour cooled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bubbly. Serve hot. Source: _Judith Comfort's Christmas CookBook_by Judith Comfort Title: Tourtiere 2 1/2 cup Flour 2 tsp Baking powder 1 tsp -Salt 1/2 lb Shortening 1/2 cup -Hot water 2 tsp Lemon juice 1 Egg, well beaten FILLING 1 lb Pork, lean ground 1 Onion, finely chopped 1/2 tsp -Salt 1/4 tsp -Pepper 1/2 tsp Thyme 1/2 tsp Sage 1/2 tsp Dry mustard 1/2 tsp Cloves 1 Potato, boiled & mashed HERB SAUCE 1 Celery stalk, minced 2 1/2 cup Consomme 1/2 tsp Sage 1/2 tsp Thyme 1/4 cup Butter 1/2 cup Flour 1 Tbsp Parsley 1 cup Mushrooms, chopped For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot water (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tourtiere. Source: Harrowsmith Cookbook vol.3 Carolyn Shaw's Collection MM_CANAD.ZIP SW Overload Trio vol.3 Tourtiere 1 lb Ground pork 1 lb Lean ground beef 1/2 cup Chicken stock 1 clove garlic, crushed 1 tsp Salt 1/2 tsp Sage 1/4 tsp Pepper 2 cup Mashed potatoes Pastry for 2 or 3 crust, 9 Inch pies 350 F. Serve hot with green vegetable tables and/or cold salad In a large saucepan, mix first seven ingredients. Bring to a boil, simmer and stir until pork loses pink color. Continue to simmer, uncovered for 30 min, stir occasionally. Stir in mashed potatoes. Cool at least 2 hours. Roll out and line base of pan with pastry, press filling into shell. Place pastry on top of filling, crimp edges. Cut a hole the size of a dime in the top crust. Brush with egg if desired. Bake at 425 F for 30 to 35 minutes or until the top crust in brown and the bottom crust is cooked. If the top crust browns too soon, reduce heat to Freezes well. From: Lynne Ewasiuk