Makes 6 to 8 Servings. Uses a 9-inch pie pan.
3 cups flour
1 1/2 cups butter (just cooler than room temperature, but still firm)
Pinch of salt
1/2 cup water (room temperature)
1 tablespoon fresh thyme leaves
2 pound ground pork
1 1/2 cups cold water
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1 teaspoon ground black pepper
1 teaspoon dried savory
1/2 teaspoon dried rosemary
1/2 teaspoon grated nutmeg
Salt to taste
1 cup old-fashioned rolled oats
Pastry (make the day before)
In a food processor, mix flour, butter and salt. Pulse until you get pieces the size of small beads (Pate Sable). In a separate bowl, mix egg, water and thyme leaves. Add to the food processor, pulse until dough just comes to together. Remove from the processor and form a ball, trying not to work the dough. Cover or wrap with plastic film and refrigerate for at least 12 hours.
In a large, heavy frying pan, over medium heat, add pork and water, and heat to boiling point. Add onion, celery, pepper, savory, rosemary, nutmeg and cinnamon. Cook, covered, over low heat for one and a half hours, adding more water if the mixture dries out. When the mixture is ready, season with salt to taste. Stir in rolled oats and cook, stirring, for two to five minutes.
Preheat oven to 425 F.
Line a 9-inch pie plate with the pastry. When the meat mixture has completely cooled down, spoon it into the pie shell and cover it with the remaining pastry. Trim pastry, seal the edges and cut steam vents in the top of the crust. Decorate with pastry cutouts as desired. Bake in the preheated oven (at 425 F) for 15 minutes. Then, reduce heat to 375 F, and bake another 25 minutes — or until crust is golden.
Egg wash five minutes before removing from oven, optional.
Courtesy of Thomas Naylor, executive chef at the Canadian Embassy
Smiley's Chili Sauce
Lynn Neary and her husband make a big batch of Smiley's Chili Sauce every year to accompany their Christmas Eve tourtiere, and to jar and give as gifts. Here's their family recipe. It makes 4 to 5 pints.
14 large ripe tomatoes (or 5 to 7 pounds)
3 1/2 cups brown sugar
1 3/4 cups white vinegar
3 hot red peppers — chopped
2 tablespoons pickling spice in a seeping bag
4 cups chopped onion (or about 2 pounds of onion)
1 heaping tablespoon of pickling salt
Combine all ingredients in a pot on the stove and bring to a boil. Reduce heat to a simmer for two and a half hours, stirring occasionally. Remove spice bag after about 75 minutes.
Note: Some dried chili pepper can be added to heat up the sauce.