Très Bon Tourtière

	This is a traditional Quebec meat pie known as a "Tourtière" and it is typically one of many items served on Christmas Eve. Très bon tourtière!!! Merci pour les visites! Prep:45 minutes Cook:50 minutes Servings: 4-6	Lor

Ingredients:

1-1/4 pounds ground pork
Note: I prefer it with just beef and veal.
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup / 1 large grated onion
3-4 garlic cloves, minced
1-1/2 tsp. salt
1-1/2 tsp. pepper
1/4 tsp. dried savory
1/4 tsp. rubbed sage
1 Tbsp. parsley flakes
1/8 tsp. ground cloves
1/4 cup plus 2 Tbsp. water, divided
Note: Depending on what I have in the cupboards, I will use beef broth instead of water.
1/4 cup dry, seasoned bread crumbs
1 egg
Pastry for 9 inch double-crust pie
Note: Some people like to add finely chopped mushrooms and sliced celery but that is not how I prepare this dish.

Directions:

In a large skillet over medium heat, gently saute the pork, beef, veal, potatoes and onion just until the meat is no longer pink.
Drain any fat.
Stir in garlic, seasonings and 1/4 cup beef broth / water.
Bring to a boil.
Reduce heat.
Cover and simmer for 15 minutes, stirring frequently.
Remove from the heat; cool to room temperature.
Stir in seasoned bread crumbs.
Whisk egg and remaining broth / water.
Stir into meat mixture.
Line a 9-in. pie plate with bottom pastry.
Trim the edge evenly.
Fill with meat mixture.
Roll out remaining pastry to fit top of pie.
Place over filling.
Trim, seal and flute edges.
Cut ventilation slits in the top of pastry.
Cover edges loosely with foil.
Bake at 400° for 15 minutes.
Remove foil.
Reduce heat to 375°.
Bake 30-35 minutes longer or until crust is golden brown and filling is heated through.
Serves 4 - 6 depending on the appetites!!!