Tourtière (Meat pie)

Tourtière is a traditional French Canadian meat pie served at the midnight meal following Christmas Eve mass. It is a great make-ahead dish for family or entertaining during the holiday season. Serve it hot, room temperature or cold with homemade ketchup.

Makes 8 servings
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- 2 tablespoons chopped parsley
- 2 tablespoons chopped celery leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/3 cup fine crackers crumbs
- 1 recipe lemon pastry click here for recipe
- Milk, for brushing top

In a wide skillet, cook the ground meats, onion, garlic, spices, parsley, celery, salt and pepper, stirring, until the meat is cooked, about 20 minutes.
Taste and adjust the seasoning.
Add the cracker crumbs and cool slightly.

Divide the pastry into 2 parts.
Roll out one half to fit a 10-inch pie pan.
Spoon the meat mixture into the crust.
Roll out the remaining pastry and place over the filling, trim and seal the edges.
Brush the top of the pastry with milk.
Slash the top to make vents.

Cook in a oven 350F for about 45 minutes, until the crust is golden.
Cut into wedges, and serve hot, room temperature or cold.

BON APPETIT