Tourtiere

• Pastry for double-crust pie (9 inches)
• 1-1/4 pounds lean ground beef (90% lean)
• 1-1/4 pounds ground pork
• 1 medium onion, chopped
• 1/3 cup water
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon dried sage leaves
• 1/4 teaspoon ground cloves
• 1/4 teaspoon pepper
• 1/2 cup soft bread crumbs

1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
2. In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
3. Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
4. Bake at 375u0b0 for 50-60 minutes or until crust is golden brown.

pastry, lean ground beef, ground pork, onion, water, salt, ground cinnamon, sage, ground cloves, pepper, bread crumbs

Taken from www.tasteofhome.com/recipes/tourtiere/ (may not work)