Meat Pie ( Tourtiere )
- 2 lbs medium ground pork
- 1 lb extra lean ground beef
- 14 medium onion, grated
- 1 cup water
- 12 teaspoon salt
- 12 teaspoon pepper
- 14 teaspoon ground allspice
- 14 teaspoon nutmeg
- 14 teaspoon ground cloves
- 1 cup peeled and grated potato (uncooked)
- pie pastry, for 3 pies top and bottom
- In a heavy bottom pot, place meat, onion, water, salt, and pepper.Bring to a boil and reduce heat to medium.Cook until meat is no longer pink.
- Add allspice, nutmeg, and cloves.
- Mix well and taste.
- Add salt to taste, if necessary.
- Gently place pie crust in pie plates.
- Spread half of grated potato over each pie crust.
- Sprinkle lightly with salt.
- Top potatoes in each pie with about 1/2 of meat mixture.
- Cover pies with remaining pastry dough.
- Seal edges and cut vents into top pastry to allow steam to escape.
- Pastry can be coated with egg wash, if desired.
- Bake meat pies in 400 degree oven for 15 minutes.
- Reduce heat to 350 degrees and bake for another 35 minutes.
- If serving hot, remove from oven and let stand 5 10 minutes before serving.
- If serving cold, chill pies for at least 2 hours or overnight before slicing.
ground pork, extra lean ground beef, onion, water, salt, pepper, ground allspice, nutmeg, ground cloves, potato, pie pastry
Taken from www.food.com/recipe/meat-pie-tourtiere-393623 (may not work)