Ingredients:
1 lb ground pork
1 onion, finely diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup water
1 recipe pastry dough (for double crust pie)
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, brown the ground pork over medium-high heat. Drain off any excess fat.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
Stir in the salt, pepper, cloves, cinnamon, nutmeg and allspice.
Add the water and bring the mixture to a simmer.
Reduce the heat to low and cook, stirring occasionally, until the liquid has evaporated and the mixture is thickened, about 15 minutes.
Roll out half of the pastry dough to fit a 9-inch (23 cm) pie plate.
Pour the pork mixture into the pie crust.
Roll out the remaining dough and place it over the filling.
Crimp the edges to seal the pie.
Cut a few slits in the top of the pie to allow steam to escape.
Bake the tourtière for 45-50 minutes, or until the pastry is golden brown.
Let the pie cool for at least 15 minutes before slicing and serving.
Tourtière is best served warm with a side of ketchup or mustard. For a deluxe version, you can also serve it with a side of gravy.
