Tourtiere (Pork Pie)

• 1 lb lean ground pork (leg or shoulder)
• 2 medium russet potatoes, cut into 1/2-inch cubes
• 1/4 tsp pepper
• 1/2 tsp cayenne
• 1/4 tsp nutmeg
• 1 tsp garlic powder
• 1/4 tsp mace
• 1 1/2 tsp cornstarch
• 1 cup water
• Pastry for a 2-crust 8" pie (See recipe for Pate Brisee.)

1. Cook pork in a medium pan, stirring to break up any clumps. Add potatoes, seasonings, and all but a tbsp of the water and simmer for 10 minutes. Dissolve cornstarch in the remaining water and add to the pan, stirring until thickened. Simmer uncovered for another 10 minutes.
2. Preheat oven to 425F.
3. Line an eight-inch pie pan with pastry. Pour in filling and cover with the remaining pastry. Pinch the edges in a fluted design or use a fork to press together. Prick the top to allow steam to escape.
4. Bake the pie for 10, reduce the heat to 350F and bake another 40 to 50 minutes until pastry is deep brown and crisp.

lean ground pork, russet potatoes, pepper, cayenne, nutmeg, garlic, mace, cornstarch, water, pastry

Taken from www.epicurious.com/recipes/member/views/tourtiere-pork-pie-50157835 (may not work)