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Colomb Family Tourtiere

"This aromatic, tasty, lower-in-fat model of the conventional tourtiere has been made for a hundred years by using Colomb circle of relatives to honor our Quebec origins. My Aunt Marguerite started baking those pies after Thanksgiving and iced up them till her standup freezer changed into full for Christmas. It became tourtiere for all throughout the Christmas season! Serve with a clean vegetable tray and cranberry sauce. This is great home-made rapid meals."

Ingredients :

• four kilos leanest floor beef
• 1 huge onion, minced
• 1/four cup crumbled dried sage
• 1 tablespoon salt
• 1 cup water
• 1 (15 ounce) bundle double crust ready-to-use pie crust

Instructions :

Prep : 2H10M	Cook : 8M	Ready in : 2H40M

• Preheat oven to 325 ranges F (a hundred sixty five tiers C). Line a nine inch pie plate with one of the prepared crust, reserving the second crust. Refrigerate both till wished.
• Place the ground red meat, onion, sage, salt, and water in a huge pan. Cook on low warmth, stirring every now and then to prevent scorching, for two hours.
• Drain off any cooking liquid remaining inside the pan. Spoon the red meat combination into the prepared pie crust. Top with the second one pie crust, trim as wished, and crimp edges to seal. Pierce the crust in some places with a fork.
• Bake in preheated oven till crust is golden brown, 30 to 40 mins. Serve warm.

Notes :

• To make the pie beforehand to freeze, shorten the baking time to twenty-five mins. Cool the pie, and place in a huge, resealable plastic bag. When prepared to finish baking, first thaw the pie for as a minimum three hours. Preheat oven to 325 degrees F (165 stages C), and bake till heated through, approximately 30 minutes.

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