MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tourtiere (Pork Pie)
 Categories: Meats, Pies, Cajun, Wrv
      Yield: 6 servings
 
MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
      2 lb Lean ground pork
    1/2 c  Onion; chop
      1 c  Celery; chop
      1    Cl garlic; mince
    1/4 c  Parsley; crush
      1 ts Salt
    1/4 ts Leaf marjoram; crush
    1/4 ts Ground cloves
    1/4 ts Ground mace
    1/2 ts Ground pepper
      2 tb Flour
      2    Beef bouillon cubes;mix with
      1 c  Hot water
      1    2-crust pastry; unbaked
 
  Saute pork, onion, celery and garlic in a large skillet until pork is
  brown and veggies are tender. Stir in parsley, salt, herbs and
  pepper; cover and
  
  simmer over low heat for 30 minutes. Drain excess fat from skillet;
  blend flour into meat mixture. Add bouillon cube mixture. Return to
  heat and bring mixture to a boil; simmer for 1 minute, stirring
  constantly. Remove from heat and set aside to cool. Pile meat mixture
  in pie shell; top with other shell, seal and flute edges. Brush with
  egg if desired. Bake at 400° for 45 minutes or until golden brown.
  Can be eaten warm or cold.
 
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