Canadian Meat Pie

Canadian Meat Pie For the crust: 2 cups all-purpose flour ½ tsp. salt ⅔ cup shortening 1 egg, beaten 2-3 tbsp. cold water Milk For the filling: 1 lb. ground beef ½ lb. ground pork 1 medium onion, chopped 2 cloves garlic, minced ¼ cup water 1 tsp salt ½ tsp. rubbed sage ½ tsp. dried thyme ¼ tsp. ground allspice ¼ tsp. pepper ⅛ tsp. ground cloves In a bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add the egg and water – toss lightly with a fork until the dough forms a ball. Divide the dough in half. Wrap each ball in plastic wrap and refrigerate. In a skillet over medium heat, cook the beef, pork, onion and garlic until the meat is no longer pink; drain. Stir in the remaining ingredients and cook and stir until the water has evaporated. Set aside. On a floured surface, roll out one portion of the dough, Line a 9-in. pie plate with dough. Spoon the meat mixture into the crust. Roll out the remaining dough to fit the top of the pie. Place over the filling. Seal and flute edges. Brush the dough with milk. Cut slits in the top. Bake at 375° for 30-35 minutes or until golden brown. (If the edges brown too fast, cover them loosely with foil.) Let stand 10-15 minutes before serving.