Tourtiere

There are about as many variations of this French Canadian meat pie as there are families that make them. Traditionally served on Christmas Eve or as part of a New Years feast, these pies are a savoury delight. I like this easy recipe adapted from Jamie Kennedy's cookbook. Serve with tomato jam, chili sauce or good old tomato ketchup

Perfect Tourtiere

¼ butter

1 lb ground pork

1 large onion, finely chopped

2 medium potatoes, finely chopped or grated

1 tsp ground cloves

1 tsp allspice

salt and freshly ground pepper to taste

1 package Perfect shortcrust Pastry

Melt butter in large fry pan over medium heat. Add pork and sauté 5 minutes. Add onions, potatoes, spices, salt and pepper to taste. Saute for 20 minutes more, stirring gently until liquid has evaporated from the pan

If the mixture is getting too dry, add a little water, or stock to the pot and cook further until potatoes are tender

Cool or refrigerate overnight before making pies..

Bake in pastry @ 375 on lower rack 35-45 minutes or until golden brown