French Canadians traditionally serve this pie following midnight Mass on Christmas Eve.

1 pound ground pork
1/2 pound ground beef
1 medium onion, chopped
1 clove garlic, chopped
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon ground cloves
Egg Pastry

Heat all ingredients except Egg pastry to boiling, stirring constantly; reduce heat. Cook, stirring constantly, until meat is light brown but still moist, about 5 minutes. Prepare Egg Pastry.

Preheat oven to 425 degrees F.

Pour meat mixture into pastry-lined pie plate. Cover with top crust; seal and press firmly around edge with fork, dipping flour into flour occasionally to prevent sticking. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown, 35 to 40 minutes. Let stand 10 minutes before cutting.

Yields 8 servings.

Egg Pastry
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
1 egg, slightly beaten
2 to 3 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Mix egg and 2 tablespoons water; stir into flour mixture until flour is moistened, adding remaining tablespoon water if needed. Gather pastry into a ball; divide into halves and shape into 2 flattened rounds. Place one round on lightly floured cloth-covered rolling pin. Fold pastry into quarters; unfold and ease into plate.

Turn filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal securely.