Tourtiere

• 1 1/2 cups flour, all-purpose
• 1/2 teaspoon salt
• 6 tablespoons margarine
• 1/2 cup yogurt
• 2 teaspoons vegetable oil
• 1/2 cup onions
• 2 each garlic cloves minced
• 1 pound ground pork cooked, crumbled
• 12 ounces potatoes cooked, mashed
• 1 teaspoon salt
• 1/2 teaspoon sage leaves crumbled
• 1/2 teaspoon nutmeg ground
• 1/4 teaspoon black pepper

1. PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal.
2. Add yogurt and mix thoroughly.
3. Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour.
4. In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden.
5. Transfer to large bowl and add remaining ingredients for filling; stir to combine.
6. Preheat oven to 425 degrees F.
7. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling.
8. Place second circle over filling and fold edges under.
9. If desired, flute edges.
10. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes.

flour, salt, margarine, yogurt, vegetable oil, onions, garlic, pork, potatoes, salt, sage, nutmeg ground, black pepper

Taken from recipeland.com/recipe/v/tourtiere-44399 (may not work)