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Tourtiere

2 lb Ground pork
2 lg Onions, chopped fine
2 lg Potatoes, chopped fine
4 Cloves garlic, chopped fine
2 tb Fresh chopped parsley
2 Bay leaves
2 Cloves
2 ts White pepper
Salt
1 c Water
1 lb Flaky pastry dough


Mix the pork with the onions, potatoes, garlic, and seasoning. Simmer in a heavy pot with one-half cup water over medium-low heat for about one hour. Stir frequently, adding remaining water if the meat mixture begins to stick. Heat oven to 375 [degrees] F. Divide the dough in two and roll one-eighth-inch thick. Line a deep-dish pie plate with one dough circle, spoon on the meat mixture, and cover with the remaining dough. Bake for about forty-five minutes, or until dough is golden.





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