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This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling. Shows a Scottish influence. Makes 6 servings.
Ingredients:
1 ¼ lb. ground pork ½ to ¾ cup cold water
½ cup onion, finely chopped ¼ cup celery, finely chopped
½ tsp ground black pepper 1 bay leaf
½ tsp dried savoury ¼ tsp dried rosemary
¼ tsp grated nutmeg pinch of cinnamon
Salt ¼ cup old-fashioned rolled oats
Pastry for double crust pie
Instructions:
In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 ½ hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.
Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg. F oven for 15 minutes, then reduce hea5t to 375 deg. F and bake another 25 minutes, or until crust is golden.
~ This comes from “A Taste Of Quebec” by Julian Armstrong.
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