Canadian Tourtiere

A hefty pork and veal pie for those cold winter nights.

Pastry

3 cups flour
1/2 cup soft butter or margarine
1/3 cup shortening
1 egg, beaten
1/4 cup cold milk

Filling

1 pound lean ground pork
1 pound ground veal
1/4 cup ground salt pork
3/4 cup minced onion
1 clove garlic, pureed
1/4 teaspoon ground clove
2 tablespoons chopped parsley
1 tablespoon chopped celery leaves
1/4 cup boiling water
1 teaspoon salt
1/4 teaspoon pepper

Oven: 425/325 degrees

Put the flour and butter in a bowl. With a blender, blend to the consistency of corn meal. Add the shortening, and blend into coarse pieces. Combine egg and milk and add gradually to the mixture, using a fork to mix. Shape into a ball, wrap in foil, and refrigerate one hour.

Meanwhile, cook the pork, veal, salt pork, onion and garlic in a heavy skillet for three minutes. Add the remaining ingredients. Cover and simmer for 25 minutes. Let cool.

Roll out two-thirds of the pastry into a circle. Put into a 9-inch pie pan. Drain the cooled filling and fill the shell with the meat. Roll out remaining pastry. Cut slits to allow steam to vent, then fit onto pie and crimp edges. Bake 15 minutes at 425 degrees, then reduce heat to 325 degrees and continue baking another 25 minutes or until golden brown. Can be served hot or cold. Serves six or more.

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