Tourtiére

Makes 1 -9 inch pie

" Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime. "

Ingredients
1 pound ground pork
1/2 pound ground veal
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts
1 1/4 cups water

Directions
1 In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.

2 Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.

3 Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.

4 Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.

5 Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.