Recipe(tried): Quebec Tortiere

WE make these early in the Fall and keep them in the freezer for quick meals. Can also be made with ground venison meat and is traditionaly served on Christmas Eve in Canada.

1 lb ground pork
1 small onion,chopped
1/2 tsp salt
1/4 tsp savory
1/4 tsp celery salt
1/4 tsp ground cloves
1/2 cup water
1/4-1/2 cup bread crumbs
Double crust pastry

Place all ingredients,except crumbs and pastry,in a saucepan. Bring to boil; cook uncovered for 20 minutes over medium heat. Remove from heat,add a few spoonfuls of crumbs. Let stand for 10 min. If fat is absorbed don't add more crumbs.If not,add crumbs until it is.
Cool, pour into lined pan,top with crust and cut vent holes. Pie can be frozen at this point. If not,bake at 400 for 20-25 min. If baking frozen,bake at 400 for 1 hour to 1 hour 15 min,covering with foil at end to prevent over browning.