Tourtière

Grandmaman uses several recipes and modifies the ingredients and size according to what's on hand and how large she wants the pie.  The tourtière is a French-Canadian meat pie traditionally served for Christmas Eve supper.  We love to serve tourtière "la veille de Noël" but if the season festivities don't allow for it we'll enjoy it anytime.  Grandpa enjoys his tourtière served with baked beans and fresh bread.  Grandmaman prefers her tourtière with ketchup.

2 lb. ground pork or 2 lb. ground beef or a combination of the two
1 cup boiling water
2 tsp. salt
3/4 tsp. pepper
1/2 tsp each ground cloves, cinnamon, savory (or to your taste)
1 bay leaf
2 onions, chopped
2 cloves garlic minced
1/4 cup fresh fine bread crumbs ( Panko works well)

pie crust for 2 pies (This time I used Tenderflake frozen pastry)

In heavy saucepan, combine meat, boiling water, salt, pepper, spices, onionn and garlic.  Cook over medium-high heat, uncovered, stirring continuously, for 10 minutes.  Cover and simmer, stirring occasionally, for about 20 minutes or until the liquid has evaporated but mixture is still very moist.  Take out the bay leaf.  Remove from heat: add bread crumbs and stir.  Taste and adjust seasonings, if necessary.  Let cool completely before filling pies.
Line baking pans (pie plates) with pastry and fill with meat mixture.  Cover with top pastry, seal and flute edges.  Cut slits in tops.  Combine egg and water: brush over top crusts.  Bake in 375 to 425 degree oven for about 30 to 45 minutes or until tops are golden brown.
Grandmaman