Tourtiere (Beatrice Ojakangas)

• 1 lb ground lean pork
• 1 lb lean ground beef
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 whole cloves
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped celery leaves
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup fine cracker crumb
• 1 pastry dough (I use Lemon Pastry)
• milk, for brushing top

1. In a large skillet, cook the ground meats, onion, garlic, cloves, parsley, celery, salt, and pepper, stirring, until the meat is cooked, about 20 minutes.
2. Taste and adjust seasoning.
3. Add in the cracker crumbs and cool slightly; discard the cloves.
4. Preheat oven to 450u0b0; divide the pastry into two parts.
5. Roll out one half and fit into a 10-inch pie pan.
6. Spoon the meat mixture into the crust.
7. Roll out the remaining pastry and place over the filling, trim and seal edges.
8. Brush the top of the pastry with milk (optional-roll out the pastry scraps and cut into shapes; place them on top of the pie and brush again with milk).
9. Slash the top to make vents; bake for 15 minutes, then decrease heat to 350u0b0 and bake until the crust is golden, 15-20 minutes.
10. Cut into wedges and serve hot or at room temperature.

ground lean pork, lean ground beef, onion, garlic, cloves, parsley, celery, salt, fresh ground black pepper, fine cracker crumb, pastry, milk

Taken from www.food.com/recipe/tourtiere-beatrice-ojakangas-352645 (may not work)