Veal and Pork Tourtière

Ingredients

• 1 Tbsp. (15 mL) butter*
• 1 medium onion, thinly sliced
• ½ cup(125 mL) minced celery
• ¾ lb. (350 g) ground veal
• ¾ lb. (350 g) ground pork
• 1 tsp. (5 mL) salt
• ¾ tsp. (3 mL) allspice
• 1 Tbsp. (15 mL) chopped fresh parsley
• Sufficient quantity, boiling water
• 2 x 9 in. (22 cm) rolled-out pie crusts

Preparation

1. In a saucepan, melt the butter and brown the onions and celery until transparent. Add the ground meat. Brown the meat while stirring until it's no longer pink. Add the remaining ingredients, except for the water, and mix well.
2. Pour in the boiling water up to the top of the mixture. Cover and cook over low heat for 1½ to 2 hours. Let cool and remove the fat. Preheat the oven to 450°F / 230°C.
3. Fill one of the pie crusts with the cooled meat mixture. Moisten the edge of the crust and top with the second crust. Press down firmly to seal the edges and make a scallop design.
4. Make a few slits on the top crust. Cook in the oven on the lowest rack for 10 minutes. Lower the heat to 350°F / 180°C and cook for another 30 to 40 minutes.