Tourtiere (aka Meat Pie)

In a large skillet, heat oil over medium-high heat. Then add the pork and cook it breaking it up as you cook, for 7-10 minutes or until no longer pink. Drain fat.

Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, summer savory and cloves. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 35-45 minutes or until about 2 tablespoons of liquid remains. Stir in breadcrumbs and parsley. Taste and adjust seasoning if necessary. Cover and refrigerate until cold, for up to 2 days.

When ready to assemble, preheat the oven to 375 F. On a lightly floured surface roll out the bottom pastry and fit it into a deep pie plate. Spoon filling into the pie shell, smoothing top. Roll out the top pastry. Cover meat with top pastry and press edges together to seal. Trim and flute pastry edge. Combine egg with water and brush over pastry. Cut steam vents in top of pie.

Bake at 375 F for 40-45 minutes or until golden brown. Remove it from the oven and set it on a rack. Let it cool for 10 minutes before cutting and serving.

Recipe adapted from Canadian Living.