---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Tourtiere De Quebec (Quebec Pork Pie)
  Categories: Ethnic, Pork/ham
       Yield: 6 servings
  
   1 1/4 lb Ground pork                       1/4 ts Dried rosemary
     1/2    To 3/4 cup cold water             1/4 ts Grated nutmeg
     1/2 c  Onion, finely chopped                    Pinch   cinnamon
     1/4 c  Celery, finely chopped                   Salt
     1/2 ts Ground black pepper               1/4 c  Old-fashioned rolled oats
       1    Bay leaf                                 Pastry for double crust pie
     1/2 ts Dried savoury                  
  
   This is considered Quebec style, using rolled oats instead of potatoes to
   thicken the filling shows a Scottish influence.
   
   Servings:  6
   
   In a large, heavy frying pan, combine pork with cold water and heat to
   boiling point.  Add onion, celery, pepper, bay leaf, savoury, rosemary,
   nutmeg and cinnamon.  Cook, covered, over medium-low heat for 1 1/2 hours,
   adding more water if mixture dries out.  Halfway through cooking time,
   season with salt to taste.  Stir in rolled oats and cook, stirring, for 1
   to 2 minutes.  Remove bay leaf.
   
   Meanwhile, line a 9-inch pie plate with pastry.  When meat mixture is
   lukewarm, spoon into pie shell and cover with remaining pastry. Trim
   pastry, seal edges and cut steam vents in top crust.  Decorate with pastry
   cutouts as desired.  Bake in preheated 425 deg F oven for 15 minutes, then
   reduce heat to 375 deg F and bake another 25 minutes or until crust is
   golden.
   
   Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
  
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