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ground - Beef Pie, large, #3, w/seasonings+mixed meats

Source of Recipe

from kathleen


Recipe Link: allrecipes.com/Recipe/Traditional-French-Canadian-Tourtiere/Detail.aspx

her comments:
Originally from my grandma's recipe box, the secret of
this delectable Christmas treasure is found in the ground
cloves and chicken seasoning. We've always made our
tourtieres en grand (in large quantities), as they freeze
great making them a terrific quick fix throughout the busy
holiday season!

ground - Beef Pie, large, #3, w/seasonings+mixed meats

1 pound ground pork
1 pound ground beef
1/2 cup finely chopped onion
3/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1-1/2 teaspoons liquid chicken seasoning
1 (15 ounce) package pastry for double-crust pie

Preheat oven to 400 degrees F (200 degrees C).
In a large pot, mix the pork, beef, onion, and water.
Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning.
Bring to a boil. Reduce heat to low and simmer 30 minutes.
Drain liquid from pot into a bowl.
Transfer remaining meat mixture to a separate bowl and chill until ready
to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until
fat has congealed on the surface.
Scrape and discard fat from the chilled liquid.
Spoon the meat mixture into pie crusts.
Add 1 tablespoon of reserved liquid to each pie. (This prevents them from
becoming to dry.)
Place top crust on top of each pie and pinch edges to seal.
Cut slits in top crust so steam can escape.
Bake until golden brown, about 50 minutes.
Serve immediately or freeze until ready to use.

Note:
To re-heat baked tourtieres:
Place dabs of butter on vent holes in pastry.
Cover edges of tourtiere with aluminum foil, and re-heat at 350 degrees F
(175 degrees C) for 20 minutes, or until heated through.