TOURTIERE (meat pie)
1 pound minced pork
1 small onion, chopped
1 small garlic clove, minced
1 teaspoon salt
1 teaspoon savoury
1 teaspoon celery pepper
1 teaspoon ground cloves
1/2 cup water
1/4 to 1/2 cup bread crumbs
Place all the ingredients in a saucepan except the breadcrumbs.
Bring to a boil and cook 20 minutes uncovered over medium heat, stirring often to break up the meat.
Remove from heat.
Add a few spoonfuls breadcrumbs, let stand 10 minutes.
If the fat is sufficiently absorbed by the bread crumbs, do not add more.
If not, continue in the same manner.
Cool and put into a pastry-lined pie pan. bake in a 425F. oven until the top is well browned. Serve hot