Tourtiere

Meat filling:

1-1/2 lbs. minced pork                               1/2 tsp. sage

1 med. onion, minced                                1/2 tsp dry mustard

1 or 2 garlic cloves, minced                      1/8 tsp. cloves

1-1/2 tsp. salt                                              1/2 c. potato water

1/2 tsp. thyme                                            2 med. potatoes, mashed

Mix all ingredients in a saucepan, except potato. Bring to boiling point and allow to cook uncovered for 30 minutes. Add mashed potato and mix. Chill. Roll out pastry. Bake at 425° for 30 minutes or until crust is browned.

Submitted by:

Martha Brenek

Lowell