Meat Pie

Makes 6-8 servings

A traditional Quebecois favorite since the 15th century.. especially great Christmas morning with bread and butter pickles!

ingredients

1
1. Put the pork and onion into a large pot; season; cover with water and let simmer over medium heat for 90 minutes or until the water has completely, or almost completely, evaporated
2
2. break up the meat with a fork; correct the seasoning
3
3. lay the bottom pie crust in a lightly buttered pie plate, letting the dough hang over the edges slightly; prick all over with a fork; place the filling into the crust, spreading it evenly with a spatula
4
4. cover with the top crust; lightly moisten the edges to seal the top and bottom crusts together and pinch them with your fingers
5
5. roll a small piece of aluminum foil around your finger and stick it two-thirds of the way into the middle of the pie to form a little steam vent
6
6. brush with an egg beaten with a little milk; bake at 200° C (400° F) for 10 minutes
7
7. reduce the temperature to 180° C (350° F) and continue baking for about 20 minutes until the crust is golden.