A traditional French-Canadian holiday meat pie, delicately spiced and seasoned. Serve with a sauce on the side.
Combine ingredients, and brown in large skillet. Do not overcook. Drain fat. Make upper and lower crusts for 2 pies. Fill bottom crust with meat filling, cover with top crust, and bake at 400 degrees F for 10 minutes; then reduce heat to 350 degrees F and bake 40 minutes more. Makes enough filling for 2 pies.
Sift together flour and salt. Cut in Crisco and butter. Stir in egg with cold water. Shape dough into a ball. Chill at least 30 minutes; roll out. Makes enough for a double-crust pie.