Tourtiere Quebecoise - Meat Pie - cooking recipe

Ingredients

1 double crust pie crust
1/4 lb bacon, cut into pieces
1 1/2 lbs ground pork
1/3 cup celery, chopped
2 tablespoons minced garlic
1 1/2 cups onions
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons Emeril's Original Essence
1/8 teaspoon clove
1 teaspoon savory
1 bay leaf
2 tablespoons flour
1 cup water
2 cups chicken broth
1/4 teaspoon cinnamon
1 egg, lightly beaten

Preparation

In a large pan cook the bacon until crisp.
Add the ground pork, salt & pepper, cinnamon, cloves and essence.
Brown the meat breaking up any lumps as you go along.
Add the celery and onion cooking until they are soft.
Then add the garlic savor and flour cooking for an additional 2-3 minutes.
Add the water, broth and bay leaf and cook, stirring occasionally for about 30 minutes or until most of the liquid has evaporated.
Remove bay leaf and set filling aside to cool. The filling may be made a day ahead.
Preheat oven to 425\u00b0F.
Place pie crust in a 9 inch pan and spoon in chilled meat mixture.
Brush the edges of the pie crust with beaten egg and place second crust on top, sealing the edge.
Cut vents in top and refrigerate for 15 minutes.
Brush the entire pie with the remaining egg and bake on the lowest rack of the oven for 20 minutes.
Reduce heat to 350\u00b0F and bake for an additional 35-40 minutes.