Authentic Québécois Tourtiere

Tourtiere (makes two)

Saute one finely chopped onion in 1 tablespoon Crisco

Then add:

1 lb ground pork

1 lb ground veal or beef

1 tsp salt

¼ tsp pepper

Pinch of each: fresh savory, parsley, thyme (crossed out?), sage (optional)

¼ tsp ground allspice.

Cook very gently on low heat, stirring often to avoid sticking.

At the end of cooking add 1 or two beaten eggs, just a little at a time and stir well. Simmer (original recipe says 1-1.5h, crossed out and says half hour to one hour).

Allow to cool.

Pastry:

2 cups sifted flour

1 tsp baking powder

1 tsp salt

½ to ¾ cups Crisco or shortening

4-5 tablespoons cold water

Cook at 350 ½ hour to 45 minutes (note from translator: I usually have to cook longer than this.)