Tourtière

This recipe comes from Marie Nightingale’s Out of Old Nova Scotia Kitchensreceived as a bridal shower gift in 1980, and which has reliably been connecting me to my roots ever since.

You’ll need two double pie crusts for this recipe.

1 pound/450 g ground beef
1 pound/450 g ground pork
1 small onion, chopped
1 clove garlic
1 teaspoon/5ml cloves
1 teaspoon/5ml cinnamon
1 teaspoon/5ml salt (this is flavorful enough without the salt, if you prefer, as we do)
1/4 teaspoon/1ml ground black pepper
1/2 cup/125ml boiling water

Combine meat, onion, garlic and spices in a large cast iron or other heavy pan. Add the boiling water and cook slowly until the meat loses its pink colour, stirring constantly. Spread the meat into two uncooked pie shells and top with pie dough. Seal the edges and pierce the crust. Bake the top crust with cream. Bake in a hot oven (450F) for 1/2 hour. Serve piping hot or keep refrigerated and reheat when you’re ready to serve (15-20 minutes in a 250F oven).

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