Makes 8 servings. Tourtiere is a pie that French Canadians traditionally serve following midnight Mass on Christmas Eve.

FILLING:

1 lb. ground pork
1/2 lb. ground beef
1 med. onion, chopped
1 clove garlic, chopped
1/2 c. water
1 1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. ground sage
1/4 tsp. pepper
1/8 tsp. ground cloves

EGG PASTRY:

2/3 c. plus 2 tbsp. shortening
2 c. flour
1 tsp. salt
1 egg, slightly beaten
2 to 3 tbsp. cold water

To prepare filling, heat all Filling ingredients to boiling, stirring constantly. Reduce heat. Cook, stirring constantly, until meat is light brown but still moist, about 5 minutes. Heat oven to 425 degrees. Meanwhile, to prepare Egg Pastry, cut shortening into flour and salt until particles are size of small peas. Mix together egg and 2 tablespoons water. Sir into flour mixture until flour is moistened (add remaining tablespoon water if needed). Gather pastry into a ball. Divide into halves and shape into 2 flattened rounds. Place one round on lightly floured cloth covered board. Roll pastry 2 inches larger than inverted pie plate with floured stockinet covered rolling pin. Fold pastry into quarters. Unfold and ease into plate. turn Filling into pastry lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters. Cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under.