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Tourtire

1 double crust pastry
1/3 lb veal
1/3 lb beef
1/3 lb pork
1 md onion; minced
1/4 c water
2 sl bread; or 1 sm potato; boiled & mashed
3/4 ts salt
1/4 ts pepper
1/8 ts cloves, ground
1/8 ts cinnamon, ground

Preheat oven to 425 F. Prepare pastry. Reserve some for top crust
and line 9" pie plate with remainder.

Brown meat and drain fat. Add onion and spices. Crumb the bread
(or mash the potato); mix in water and fold in meat mixture. Check
spices.

Cool and place mixture into uncooked pie shell. Cover with top
crust, seal and flute edge. Bake in a hot oven until browned.
Baked toutiere may be frozen. To serve, reheat in a moderate oven
about 30 minutes.

Note: The reason why I mix bread or a baked potato in the meat is
so that the pie is juicy, not runny. What you want to do is prevent
the pie from drying up but you don't want it to be soggy and spoil
the pastry. You can omit the bread and potato if you prefer, but
you should still add the 1/4 c. water. Also, I find it much more
tasty if there is lots of cinnamon and cloves.

Oh, I almost forgot! Make sure you serve with lots of ketchup!!!

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