Tortiere #2

• 2 pounds pork ground
• 1 large onions
• 1 clove garlic
• 18 teaspoon mace ground
• 18 teaspoon sage ground
• 1 small potatoes
• 1/4 cup raisins, seedless
• 1 x black pepper to taste
• 1 x water boiling
• 1 x pastry for double crust pie

1. Finely mince onion and garlic.
2. Peel and grate potatoes.
3. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot.
4. Cover with boiling water, about 2 cups.
5. Cook, uncovered over medium heat or until meat is no longer pink and water is absorbed, 30 to 45 minutes.
6. Stir frequently, reducing water if necessary to avoid boiling.
7. Remove from heat and set aside to cool.
8. Skim off excess fat.
9. Preheat oven to 400F (200C).
10. Meanwhile prepare pastry.
11. Line a pie plate with half of the pastry.
12. Prick with fork and bake 10 minutes.
13. Cool to room temperature.
14. Pour cooled meat mixture into pie shell.
15. Cover with top crust.
16. Crimp and seal edges and cut vents to allow steam to escape.
17. Bake 10 minutes.
18. Reduce heat to 350F (180C) and bake 30 more minutes or until crust is light brown and filling is bubbly.
19. Serve hot.

pork ground, onions, clove garlic, mace ground, sage ground, potatoes, raisins, black pepper, water, pastry

Taken from recipeland.com/recipe/v/tortiere-2-34738 (may not work)