Tourtiere Quebecoise - Meat Pie

• double crust pie crust↗1
• bacon, cut into pieces↗1⁄4 lb
• ground pork↗1 1⁄2 lbs
• celery, chopped↗1⁄3 cup
• minced garlic2 tablespoons
• onions↗1 1⁄2 cups
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• Emeril's Original Essence1 1⁄2 teaspoons
• clove↗1⁄8 teaspoon
• savory1 teaspoon
• bay leaf↗1
• flour↗2 tablespoons
• water↗1 cup
• chicken broth↗2 cups
• teaspoon cinnamon↗1⁄4
• egg, lightly beaten↗1

Step-by-step instructions

1. 1

   In a large pan cook the bacon until crisp.

2. 2

   Add the ground pork, salt & pepper, cinnamon, cloves and essence.

3. 3

   Brown the meat breaking up any lumps as you go along.

4. 4

   Add the celery and onion cooking until they are soft.

5. 5

   Then add the garlic savor and flour cooking for an additional 2-3 minutes.

6. 6

   Add the water, broth and bay leaf and cook, stirring occasionally for about 30 minutes or until most of the liquid has evaporated.

7. 7

   Remove bay leaf and set filling aside to cool. The filling may be made a day ahead.

8. 8

   Preheat oven to 425°F.

9. 9

   Place pie crust in a 9 inch pan and spoon in chilled meat mixture.

10. 10

    Brush the edges of the pie crust with beaten egg and place second crust on top, sealing the edge.

11. 11

    Cut vents in top and refrigerate for 15 minutes.

12. 12

    Brush the entire pie with the remaining egg and bake on the lowest rack of the oven for 20 minutes.

13. 13

    Reduce heat to 350°F and bake for an additional 35-40 minutes.