| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Quebec | Christmas, Meats | 1 | Servings |
INGREDIENTS
| Pastry for 9"pie (lard is tr | ||
| 1 | lb | Pork; lean ground |
| 1 | Onion; medium, chopped | |
| Salt & pepper | ||
| 1/2 | ts | Savory |
| Cloves; ground | ||
| 1/4 | c | Water; boiling |
INSTRUCTIONS
Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat. Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce. SERVES 4-6 traditionally this is eaten hot after midnight mass on Christmas Eve. Source: Harrowsmith Cookbook 1 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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