1 1/4 lb Ground pork
1/2 c Cold water; up to 3/4 c
1/2 c Onion; finely chopped
1/4 c Celery; finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
1 pn Cinnamon
Salt
1/4 c Old-fashioned rolled oats
Pastry for double crust pie
This is considered Quebec style, using rolled oats instead of
potatoes to thicken the filling shows a Scottish influence.
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 1-1/2 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" 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 F oven for
15 minutes, then reduce heat to 375 F and bake another 25 minutes
or until crust is golden.
