1 1/4 lb ground pork
1/2 to 3/4 cup cold water
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1/2 teaspoon ground black pepper
1 bay leaf
1/2 teaspoon dried savoury
1/4 teaspoon dried rosemary
1/4 teaspoon grated nutmeg
1 pinch cinnamon
1/4 cup old-fashioned rolled oats
1 pastry for double crust pie
This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.
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.
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