French-Canadian Tourtiere

• 1 lb ground lean pork
• 12 lb lean ground beef
• 1 onion, diced
• 1 garlic clove, minced
• 12 cup chicken stock
• 1 12 teaspoons salt
• 12 teaspoon dried thyme, crushed
• 14 teaspoon ground sage
• 14 teaspoon ground black pepper
• 18 teaspoon ground cloves
• 1 pastry for a double-crust 9-inch pie
• 3 tablespoons milk (for brushing over the pie)

1. Preheat oven to 425F.
2. Add ground meats to large saucepan and mix.
3. Add the next eight ingredients to pan and stir over medium heat until mixture boils.
4. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
5. Skim off excess fat.
6. Using half the pastry, line a pie pan, then press the filling into the shell.
7. Top filling with second half of pie pastry and crimp the edged together.
8. Cut slits in the top of the crust and brush the top with milk.
9. Bake 30 to 35 minutes, until nicely browned.
10. Tip: if the crust browns too quickly, reduce heat to 350F or cover the crust edges with foil.
11. Allow to cool 10 minutes before serving.

ground lean pork, lean ground beef, onion, garlic, chicken, salt, thyme, ground sage, ground black pepper, ground cloves, pastry, milk

Taken from www.food.com/recipe/french-canadian-tourti-re-398227 (may not work)