1 1/4 lbs ground pork (mixed with beef if you like)
3/4 cups cold water
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon ground black pepper
1 bay leafs
1/2 TBSP C&C Traditional Tourtiere Blend
1/4 cup old-fashioned rolled oats
Pastry for one double-crust, 9-inch pie – our recipe here
1 egg, beaten, for glaze
In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.
Add onion, celery, pepper, bay leaf, and C&C Traditional Tourtiere Blend. Cook, covered, over medium-low heat for 45 minutes; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste.
Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool.
Line a 9 inch pie plate with pastry. When filling is luke warm add it to the shell and spread it out evenly.
Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as you like.
Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.