Tourtiere - Meat pie

Directions

1. 1
   In a dutch oven or large saucepan, brown the bacon pieces.
2. 2
   Remove bacon from pan and then brown the ground pork and ground beef; drain off fat.
3. 3
   Return bacon pieces to the meat mixture.
4. 4
   Stir in celery, onion, garlic, sage, salt, and pepper.
5. 5
   Stir in 1 cup (225 ml) of the water; bring meat-vegetable mixture to boiling.
6. 6
   Reduce heat and simmer, covered, for 10 to 15 minutes or until onion is tender, stirring frequently.
7. 7
   Combine cornstarch and the remaining 1/4 cup (60 ml) water.
8. 8
   Add to hot meat-vegetable mixture, cooking and stirring till thickened and bubbly.
9. 9
   Cook and stir 1 to 2 minutes more.
10. 10
    Remove pan from heat;cool slightly.
11. 11
    Fill pastry shell with meat-vegetable mixture.
12. 12
    Cut slits in top pastry and carefully place on top.
13. 13
    Seal and flute pastry edges.
14. 14
    Bake meat pie in a 400 degree (200 C.) oven about 25 minutes or until golden brown.
15. 15
    Let stand for 15 minutes before serving.