1 1/4 Pound Ground pork 1/4 ts Dried rosemary 1/2 Each To 3/4 cup cold water 1/4 ts Grated nutmeg 1/2 Cup Onion, finely chopped 1/4 Cup Celery, finely chopped 1/2 ts Ground black pepper 1/4 Cup Old-fashioned rolled oats 1 Each Bay leaf 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
--------------------
I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
Music is holy, art is sacred, and creativity is power
Everyday is EARTH DAY to a farmer
"Always forgive your enemies; nothing annoys them so much." Oscar Wilde
Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
It is indeed very warming and good! I have made this many times for my historical friends and they always want more then I have prepared!!! It does not matter if I make one pie or 4 , it never is enough!
Beautiful. This is the one thing of my French-Canadian heritage, beyond the language among the elders that I didn't understand, that I remember from my Rhode Island childhood.
This is the way my mother's older sister made it -- except she did use the potatoes. Oats would be delicious. It's the sharp herbs of rosemary and bay, together with the nutmeg, that makes the flavor so intense and distinctive. Tante Paule-Renee ("Pauline") made all the pies every Christmas -- she used to come with armloads of them to our house.
They freeze well too, if you make up lots of pies and put them in deep freeze after you fill with the cooked meat and seal them, but before you bake them. You don't even need to thaw before baking.
My brother, the little savage, used to put a ton of ketchup on his. Tante Pauline could not bear to look at him eating it that way.
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Let us know how it turns out... bet you love it!
Shadows
P.S. I have baked this pie many times in camp using my large dutch oven with 3 small flat stones on the bottom of the oven to keep the pie tin off the direct heat ( prevents burnt bottom syndrome ) !
I've got a cooking demo coming up soon, wonder if I can sneak this in and hope nobody asks too many questions about authenticity and documentation...hm...
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
QUOTE (Sekhmet @ 19-Aug-2010, 02:57 PM)
I've got a cooking demo coming up soon, wonder if I can sneak this in and hope nobody asks too many questions about authenticity and documentation...hm...
This is my one source... Source: A Taste of Quebec by Julian Armstrong
Not so sure where he got it. I never did research the book.