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1
In large skillet, cook the pork until brown, Drain fat.
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2
In medium saucepan, combine potatoes, onion, beef broth, garlic, and bay leaf.
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3
Bring to boil, then reduce heat.
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4
Cover and simmer about 10 minutes until potatoes are tender.
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5
Do not drain, Remove bay leaf.
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6
Mash mixture, then stir into pork.
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7
Add salt, ginger, pepper and cloves to pork/potato mixture.
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8
Adjust seasonings to personal taste.
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9
Prepare pastry.
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10
Roll out half the pastry to form a 12 inch circle.
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11
Line a 9 inch pie plate with the pastry.
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12
Trim to 1/2 inch beyond edge.
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13
Fill pastry with meat mixture.
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14
Roll remaining pastry to fit, place over filling and seal.
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15
Flute edge and cut a few slits in top of crust.
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16
Brush a little of the remaining egg mixture from the pastry on the top to aid in browning.
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17
Bake at 400 degrees for approximately 30 minutes or until brown.
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18
Allow to set about 5 minutes before serving.
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19
Tourtiere Pastry: In a medium mixing bowl, combine 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground thyme, and 1/4 teaspoon salt.
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20
Cut in 2/3 cup shortening.
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21
Stir together 1 beaten egg, 1/4 cup cold water and 1 teaspoon lemon juice.
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22
Sprinkle egg mixture over flour mixture, 1 tablespoon at a time, tossing gently with fork, reserving a very small amount for top of pie.
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23
Divide crust mixture in half and proceed.
