Pork Pie Tourtierre

Pork Pie Tourtierre

1 lb. ground beef 1 lb. ground pork 1 small onion, chopped 1 clove garlic, minced 1 t. cloves 1 t. cinnamon 1 t. salt 1/4 t. pepper 1/2 cup boiling water

Mix the meat, onion, garlic and onions in large cast iron or heavy skillet. Add boiling water and cook slowly until meat loses its pink color. Stir constantly. Spread the meat into 2 uncooked pie shells and top with pie dough. Seal edges and puncture the crust. Brush top crust with cream. Bake in a 450 oven for 1/2 hour. Serve piping hot or keep in refrigerator or other cold spot until ready to serve or reheat. Pies acquire more flavor when reheated. Source: My Old Recipes

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