Recipe for Baked Pork/Potato Tourtiere 
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Yield:
6 to 8.
Ingredients:
Amount Ingredient
1/2 lb (675 g) ground lean pork
1/2 cup (125 ml) white wine or water
1 med onion, finely chopped
1 x - 3 cloves garlic, finely chopped
1 tsp (5 ml) celery seeds
1/2 tsp (2 ml) dried sage
A pinch of ground cloves
Salt and freshly ground pepper to taste
3 med potatoes, boiled and mashed
Pastry dough for a 2-crust, 9-inch (23 cm) pie,
Instructions:
Instructions: Combine all ingredients except the potatoes and pastry dough in a large saucepan over moderate heat and cook until the meat is lightly browned. Cover and simmer for 45 minutes. Stir in the mashed potatoes and let cool. Line a 9-inch (23 cm) pie plate with half the pastry dough and fill with the cooled pork mixture. Top with the remaining pastry dough and crimp the edges. Cut 2 or 3 vents in the top of the pie and bake in a preheated 450F (230C) oven for 10 minutes. Reduce the heat to 350F (180C) and bake an additional 30 minutes.

Serves 6 to 8.

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