Canadian Prairie Tourtie're

Another savory Canadian pie, this one from Saskatchewan. This one is traditionally served on Christmas Eve after midnight mass or as a festive Sunday night supper. Loaded with meat and spices this is a very filling and hearty dish.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 lb lean ground beef
• 1⁄2 lb  ground lean pork
• 1  small yellow onion, chopped fine
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  dried summer savory
• 1⁄4 teaspoon  celery salt
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon dried oregano
• 1⁄2 cup  breadcrumbs
• 3  cups flour
• 1  cup shortening
• 1  teaspoon salt
• 1⁄2 cup  ice water

Directions

1. Put ingredients, beef through the oregano in large pot.
2. Add ½ cup water and bring to a boil.
3. Reduce the heat and simmer partially covered stirring occasionally for 20 minutes until meats are cooked through.
4. Remove from the heat and stir in enough breadcrumbs to absorb the juices.
5. Set aside.
6. Preheat oven to 375.
7. Make pastry by mixing flour, shortening, and salt together with a pastry blender or food processor, until mixture is crumbly.
8. Add the ice water 1 tbs at a time and blend until dough is not sticky.
9. Turn out dough on a lightly floured board.
10. Cut dough in half and roll out 1 half to fit a 9 inch pie pan.
11. Line pie pan with dough.
12. Spoon filling over dough.
13. Roll out the other half of dough and place over the filling.
14. Trim edges and flute.
15. Cut stem vents in top of crust.
16. Place pie plate on baking sheet and place in oven.
17. Bake 25-30 minutes until pastry is browned.
18. Remove from oven and let set 5-10 minutes.
19. Cut into wedges and serve hot.