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

1. 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.
2. Add allspice, nutmeg, and cloves.
3. Mix well and taste.
4. Add salt to taste, if necessary.
5. Gently place pie crust in pie plates.
6. Spread half of grated potato over each pie crust.
7. Sprinkle lightly with salt.
8. Top potatoes in each pie with about 1/2 of meat mixture.
9. Cover pies with remaining pastry dough.
10. Seal edges and cut vents into top pastry to allow steam to escape.
11. Pastry can be coated with egg wash, if desired.
12. Bake meat pies in 400 degree oven for 15 minutes.
13. Reduce heat to 350 degrees and bake for another 35 minutes.
14. If serving hot, remove from oven and let stand 5 10 minutes before serving.
15. 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)