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The Donnell House Inn
French for meat pie and great served at breakfast during the cold months.
Brown pork; drain off fat. Stir in broth, onion, garlic, bay leaf, ginger, cloves, salt, and pepper. Bring to a boil; reduce heat. Cover; simmer about 20 minutes or until onion is tender, stirring often. Discard bay leaf. Stir in potatoes; cool.
Tourtiere Pastry: Stir together flour, baking powder, and salt. Cut in shortening until pieces are the size of small peas. Stir together well-beaten egg, cold water, lemon juice, and dried thyme. Sprinkle the egg mixture over flour mixture, 1 Tablespoon at a time. Gently toss with a fork. Form into 2 balls.
On lightly floured surface, roll out pastry to a circle 12 inches in diameter. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Fill pastry shell with meat mixture. Roll out remaining pastry to a circle 12 inches in diameter. Cut slits in top crust. Place atop filling. Seal and flute edge. Brush with egg wash. Bake in 400-degree oven about 25 minutes or until golden brown. Let stand 20 minutes.
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