Mom'S Meat Pie (Tourtière À Ma Mère)
- 2/3 cup ground pork
- 1/3 cup ground veal
- 1 small onion
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon savory
- 1/4 teaspoon celery seed (or celery pepper if you can find)
- 1/4 teaspoon ground cloves
- 1/2 cup water
- 1 pie crust (top and bottom)
- 1 egg, beaten
- In a large pan, mix together meats, spices and water.
- Bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes).
- Line pie pan with one crust and fill with meat mix.
- Top with second crust and pinch to seal.
- Cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter.
- Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
- Bake at 350F for 30 minutes until crust is golden.
ground pork, ground veal, onion, garlic, salt, savory, celery, ground cloves, water, pie crust, egg
Taken from www.food.com/recipe/moms-meat-pie-tourti-re-ma-m-re-469498 (may not work)