Tourtiere (Pork Pie)

Directions

Sauté pork, onion, celery and garlic in a large skillet until pork is brown and veggies are tender.

Stir in parsley, salt, herbs and pepper; cover and simmer over low heat for 30 minutes.

Drain excess fat from skillet; blend flour into meat mixture.

Add bouillon cube mixture.

Return to heat and bring mixture to a boil; simmer for 1 minute, stirring constantly.

Remove from heat and set aside to cool.

Pile meat mixture in pie shell; top with other shell, seal and flute edges.

Brush with egg if desired.

Bake at 400℉ (200℃) for 45 minutes or until golden brown.

Can be eaten warm or cold.