2 lbs. ground pork
1 med. onion, finely chopped
2 cloves garlic, finely minced
1 potato, peeled and quartered
1/8 - 1/4 tsp. ground cloves
1/8 - 1/4 tsp. ground cinnamon
Salt and pepper to taste
1 - 1 1/2 c. chicken stock
Pastry for a double crust pie
1 egg yolk beaten with 1 tbsp. water for glaze

Combine all ingredients except pastry and egg yolk. Blend thoroughly. Simmer, uncovered, for 30 minutes, stirring frequently. Skim any excess fat. Cook until mixture is tender and moist, but not wet. Let the meat mixture cool. Remove potato and mash with a fork. Return to meat mixture and mix well. Check seasoning.

Roll dough and line a deep 9 inch pie pan with 2/3 of the pastry. Add the filling. Brush edges of crust with egg glaze. Roll out top crust and arrange on top. Seal, make vent holes to allow steam to escape and brush with egg glaze. Bake the tourtiere in a preheated 375 degree oven for 40-50 minutes or until crust is browned.