Naughty Northern Nights Tourtière
Slip into a little northern naughtiness with our French Canadian tourtière, a lusciously double-crusted meat pie that straddles the line between savory and seductive. Stuffed with a mix of ground pork and beef, seasoned with a tantalizing blend of spices, it's the perfect dish to satisfy your festive cravings.
Heat the anticipation by combining pork, beef, onion, garlic, water, salt, thyme, sage, pepper, and cloves in a saucepan. Simmer over medium heat until the mixture boils with desire.
Turn the heat down low and let it simmer gently until the meat is tender and fully aroused, about 5 minutes. Let the mixture cool off, baring its soul to room temperature.
Preheat the oven to 425 degrees F (220 degrees C), heating things up in preparation.
Lay the bottom crust in a pie pan, spooning the meat mixture into this sultry base. Drape it with the top crust, pinching the edges to seal the deal, and make a few slits on top - these are the vents for your steaming passion.
Wrap the pie's delicate edges with aluminum foil like a protective corset, and bake in the heated oven for 20 minutes. Remove the foil, exposing its beauty to the heat for another 15-20 minutes until it's golden and irresistible.
Let it cool for 10 minutes - playing it cool before diving in is part of the tease.