---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Tourtiere #2
  Categories: Canadian, Pork/ham
       Yield: 6 servings
  
       2 lb Pork; ground                        1    Potato; small
       1    Onion; large                      1/4 c  Raisins
       1    Garlic clove                             -Pepper to taste
     1/8 ts Mace; ground                             -Water; boiling
     1/8 ts Sage; ground                             Pastry for double crust pie
  
   Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion,
   garlic, mace, sage, grated potato and raisins in large heavy pot. Cover
   with boiling water, about 2 cups/ Cook, uncovered over medium hear or till
   meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir
   frequently, reducing water if necessary to avoid boiling. Remove from heat
   and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile
   prepare pastry. Line a pie plate with half of the pastry. Prick with fork
   and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into
   pie shell. cover with top crust. Crimp and seal edges and cut vents to
   allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30
   more minutes or till crust is light brown and filling is bublly. Serve hot.
   Source: Judith Comfort’s Christmas CB
  
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