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Canadian Meat Pie

This hearty meat pie has a filling seasoned with a tasty combination of herbs and spices and is topped with a flaky golden crust. Called tourtiere, it's a dish traditionally served by French Canadians following mid-night Mass on Christmas Eve.

8 ServingsPrep: 30 min. Bake: 30 min. + standing

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
1 egg, beaten
2 to 3 tablespoons cold water
FILLING:
3/4 pound ground beef
3/4 pound ground pork
1 medium onion, chopped
1 garlic clove, minced
1/4 cup water
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon ground cloves
Milk

Directions

In a large bowl, combine flour and salt. Cut in shortening until the
mixture resembles coarse crumbs. Add egg and water; toss lightly
with a fork until dough forms a ball. Divide dough in half; wrap in
plastic wrap and refrigerate.
In a large skillet, cook beef, pork, onion and garlic over medium

2 of 2

Canadian Meat Pie (continued)

Directions (continued)

heat until meat is no longer pink; drain. Stir in seasonings; heat
through.
On a floured surface, roll out one portion of dough. Line a 9-in. pie
plate with bottom pastry. Spoon filling into crust. Roll out
remaining dough to fit top of pie. Place over filling. Seal and
flute edges. Brush pastry with milk; cut slits in top.
Bake at 375° for 30-35 minutes or until golden brown, covering
edges loosely with foil if necessary. Let stand for 15 minutes
before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 480 calories, 32 g fat (9 g saturated fat), 83 mg cholesterol, 643 mg sodium, 26 g carbohydrate, 1 g fiber, 21 g protein.