by Cindy Caldwell
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Add a bit of Quebec to your Christmas meal this winter. A meat lover's delight, this savory pork pie is sure to stave off the heartiest of appetites.
- 2 cups (500 ml) all-purpose flour
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) baking soda
- pinch of turmeric
- 1/4 tsp (1 ml) savory
- 1/2 cup (125 ml) pure lard
- 1/3 (80 ml) ice water
- 1/3 (80 ml) butter
- 1 lb ground pork
- 2 medium potatoes, peeled and grated
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tsp. (5 ml) salt
- 1/2 tsp. (2 ml) savory
- 1/4 (1 ml) ground cloves
- 1/2 cup (125 ml) water
- Stir the flour, salt, baking soda, turmeric and savory together in a bowl.
- Cut in the lard until pieces are the size of peas.
- Add ice water by the tablespoon, stirring with a fork or finger tips until just enough water has been added that you can pat the dough lightly into a ball. (Since flour varies, you may not need all the water).
- Roll out dough and pat with butter, and roll up towards you like a jelly-roll.
- Refrigerate for a couple of hours before using.
- Place all the ingredients in a saucepan. Bring to a boil, stirring to break meat into small pieces. Cover and simmer for 30 minutes.
- Remove from heat and cool.
- Roll out chilled dough, and cut two pieces for one 8-inch pie or 8 individual pie plates.
- Line pie plate with one of pieces of pastry.
- Fill generously with meat mixture.
- Top with the other pastry and pinch edges together.
- Brush top with an egg beaten with 2 tbsp. (30 ml) of water.
- Bake at 400 degrees F until golden brown, serve hot.