Tourtiere

• 2 lb. Pork; ground
• 1 lg. onion, finely minced
• 1 clove garlic, finely minced
• 1/8 tsp. ground mace
• 1/8 tsp. ground sage
• 1 sm. potato, peeled and grated
• 1/4 cup raisins
• Pepper to taste
• Water, boiling
• 1 recipe pastry for double crust pie

1. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot.
2. Cover with boiling water, about 2 cups.
3. Cook, uncovered over medium heat till meat is no longer pink and water is absorbed, about 30 to 45 minutes.
4. Stir frequently, reducing water if necessary to avoid boiling.
5. Remove from heat and set aside to cool.
6. Skim off excess fat.
7. Preheat oven to 400F.
8. Meanwhile prepare pastry.
9. Line a pie plate with half of the pastry.
10. Prick with fork and bake 10 minutes.
11. Cool to room temperature.
12. Pour cooled meat mixture into pie shell.
13. cover with top crust.
14. Crimp and seal edges and cut vents to allow steam to escape.
15. Bake 10 minutes.
16. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bubbly.
17. Serve hot.

ground, onion, clove garlic, ground mace, ground sage, potato, raisins, pepper, water, recipe pastry

Taken from www.foodgeeks.com/recipes/16104 (may not work)