Pork Pie revisited

I guess by now that you might think I've become obsessed with phyllo dough and you might be right. I had roasted a small pork loin the other day and cooked extra mashed potatoes just so I would have enough left for a tortiere, or French Canadian pork pie, and I used phyllo dough to make it. Excellent. I cooked the last squash that I had in the cellar for a side dish. Actually, I had two but one had gone soft and was relegated to the compost pile.

Tortiere, or French Canadian Pork Pie.

I've posted this in other blogs, but for this one I sauteed one onion and one clove of garlic. Put the rest of the pork in the food processor and gave it a few whirls. Added all this together with the left over mashed potatoes, 1/4 tsp. cinnamon and 1/8 tsp. cloves. It felt a little dry so I added some water. I put the whole thing in the crust using the previous methods described and baked it at 400° for 45 minutes. I had plenty of left over gravy but it's good with butter also.

Garden Update:

I planted basil, oregano and parsley under some grow lights, and I can see one basil seed just starting to sprout. Joy of Spring.