Tourtière

This recipe for the classic French Canadian meat pie is a combination of a few recipes and can be adjusted according to taste and to ingredients one has on hand.

2 lbs of ground pork (or 1 lb ground pork and 1 lb lean ground beef)

1 cup boiling water

2 tsp salt (or less)

3/4 tsp pepper

1/2 tsp  ground cloves

1/2 tsp cinnamon

1/2 tsp savory (optional)

1 bay leaf (optional)

2 onions

2 cloves garlic, minced (I like more)

1/4 cup fresh fine bread crumbs (skip for gluten-free)

Pastry for two 2 crust pies (gluten-free can be used)
(1 beaten egg with 1 tbsp. cold water or 2 tbsp. milk for top of pie crust)

In a heavy saucepan, combine the meat, boiling water, spices, onion and garlic.
  Cook over medium-high heat, uncovered, stirring continuously, for 10 minutes.
  Cover and simmer, stirring occasionally, for about 20 minutes or until liquid has evaporated but mixture is still very moist.  
Remove from heat and add bread crumbs.  Stir.  Taste and adjust seasonings.  
Let cool completely before filling pies.
Line pie plates with pastry and fill with the meat mixture.  
Cover with the top pastry, seal and flute edges.  Cut slits in top and brush the top with a combination of egg and water or milk.  
Bake in 375 degree oven for about 30 to 45 minutes.