A delightful Quebec-style savory meat pie, perfect for cozy winter evenings.
Combine the ground beef, ground pork, diced onion, grated potato, minced garlic, salt, ground clove, cinnamon, nutmeg, and water in a saucepan.
Grating the potato helps it cook evenly and blend seamlessly into the filling.
Cook the mixture over medium heat, stirring occasionally, until the meat is browned and the liquid has reduced, about 20 minutes.
Stirring occasionally prevents the mixture from sticking to the pan.
Allow the meat mixture to cool completely before using.
Cooling the filling ensures the crust remains crisp during baking.
Preheat the oven to 400°F (200°C).
Preheating the oven ensures even cooking of the pie.
Line a pie dish with one prepared pie crust, then fill with the cooled meat mixture.
Press the crust gently into the dish to avoid tearing.
Cover with the second pie crust, seal the edges, and cut steam vents on top.
Crimp the edges with a fork for a decorative touch.
Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Check the pie halfway through baking to ensure even browning.
Let the pie cool slightly before serving.
Cooling allows the filling to set, making it easier to slice.
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