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Tourtiere
Meat Pie
1 LB lean ground pork
1/2 LB lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 C water
1-1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1/4 tsp. ground sage
1/4 tsp. black pepper
1/8 tsp. ground cloves
1 pastry for a 9-inch double pie crust (see Pastry Pie Crust)
Non-stick cooking spray
Aluminum foil
Preheat oven to 425-degrees F. Place one pastry in a pie plate coated with non-stick cooking spray. In a skillet, combine ground pork, ground beef, diced onions, minced garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium-heat until mixture boils, stirring occasionally. Reduce heat to low; simmer until meat is fully cooked, about five to ten minutes. Spoon meat mixture into prepared pie plate; place top crust on top of pie and pinch edges to seal. Cut slits in top crust to allow steam to escape. Cover edges of pie with strips of aluminum foil. Bake for twenty minutes; remove foil and return to oven. Bake for an additional fifteen to twenty minutes, or until crust is golden brown. Allow to cool for about ten minutes before slicing and serving.
Note: Tourtiere has its culinary roots in Quebec, where it is common during the Christmas holiday.
*Pre-baked Tourtiere image (C) Dominic Genest (2006). Image released into the public domain by author and copyright holder.
*Similar Recipe: Cipaille (Meat & Potato Pie).
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