Meat Pie Tourtiere

Meat pie that you eat at christmas and easter! Prep time includes time for making pie shells.

In a heavy bottom pot , place meat , onion , water , salt , and pepper.

Bring to a boil and reduce heat to medium.

Cook until meat is no longer pink.

Add allspice , nutmeg , and cloves.

Mix well and taste.

Add salt to taste , if necessary.

Gently place pie crust in pie plates.

Spread half of grated potato over each pie crust.

Sprinkle lightly with salt.

Top potatoes in each pie with about 1 / 2 of meat mixture.

Cover pies with remaining pastry dough.

Seal edges and cut vents into top pastry to allow steam to escape.

Pastry can be coated with egg wash , if desired.

Bake meat pies in 400 degree oven for 15 minutes.

Reduce heat to 350 degrees and bake for another 35 minutes.

If serving hot , remove from oven and let stand 5 10 minutes before serving.

If serving cold , chill pies for at least 2 hours or overnight before slicing.

ground pork, extra lean ground beef, onion, water, salt, pepper, ground allspice, nutmeg, ground cloves, potato, pie pastry