Ian Laperriere's Mom's Two Line Pass Tourtière
(from the 2001 LA Kings Wives Cookbook)
Lappy and his mom, Francine
In French Canadian families, this traditional meat pie is eaten after midnight mass on Christmas Eve.
Dough for double-crust 9" pie
1 lb. Lean Ground Pork
1 Medium Onion, chopped
1/2 tsp. Savory
Pinch Ground Cloves
1/4 cup Boiling Water
Salt and Pepper
Mix meat, onions and spices in a saucepan. Add boiling water. Simmer uncovered for 20 minutes, stirring occasionally. Skim off any fat. Roll out half the dough and line a 9" pie plate. Place filling in the pie plate and cover with the remaining dough. Prick it with a fork. Bake at 375 degrees for 30 minutes or until golden. Serve piping hot, topped with homemade tomato ketchup or chutney.