recipe for tourtiere

I take my recipe from a book called Food--a la canadienne.  It's very simple:  You need 1 lb of ground pork (or turkey).  Some recipes suggest half pork and half turkey or veal--just not hamburger!  Then chop 1/4 cup onion, mix with the meat and add a dash of salt, a dash of pepper, 1/4 tsp savory, dash ground cloves, and mix it all together.  Simmer in a little water (about 1/4 cup) and include a small bay leaf (break the leaf in half to release the flavour).  Continue simmering about 20 minutes, stirring once in a while.  Remove the bay leaf halves, cool the meat, skimming off excess fat. 
For the pie crusts, I'm lazy.  I just buy the frozen ones.  Fill one 9" pie crust with the meat mixture, and cover with a second pie crust, seal the edges with a dab of water and press down with fork tines.  Cut a couple of steam vents in the top crust.  Bake at 425 f degrees until the top is golden brown (half an hour).  It should serve 6 people, if you have some vegetables to go with it, unless your family is like mine, and you're lucky if it will serve four.  I make two of them, so people can have seconds. 
This is a traditional French Canadian meal to be served after Midnight Mass on Christmas Eve.