Recipe(tried): Quebec Tourtiere (Tradiional Meat Pie) for Charlene, CA

Charlene, There are two Quebec Tourtieres. One is from the Saguenay (chunks of several meat) like the one from Tracey/CA and the other is ground meat. There are many varieties in the recipes. This one is from an old friend (long passed) who's family was "Quebeqois" from way back. I make it all the time. It is tradition at Thanksgiving and Christmas.

Madeleine's Tourtiere

1 cup Water
2 pounds Minced Pork
1 pound Minced Veal
1 large Onion, finely chopped
Black pepper to taste
1/2 teaspoon Ground Cloves
Garlic to your taste (we like a lot)
1 small bunch parsley, finely chopped (optional)
Flour to thicken (some use instant potato flakes)

Put water in a large pot and bring to a boil. When boiling, add the pork and veal,(They can be fried if you want a dark pie but it isn't traditional, onion, garlic, pepper and parsley. Reduce heat and simmer, uncovered for at least an hour. Mix in flour a little at a time to thicken the juices. Cook for an additional 10 minutes after each addition of flour. DO NOT ADD SALT WHILE COOKING. Add salt when done. Cool and put into any favorite unbaked pieshell, covering pie with crust as well. Bake until the top is golden brown. (About 30 minutes)