Tourtière

½ lb. ground veal (we make it with ground beef)
½ lb. ground pork
1/3 cup chopped onions
¼ cup water
uncooked pastry for one pie
1 tsp. thyme
1 tsp. ginger
1 clove garlic, crushed
¼ tsp pepper
1 tsp. cinnamon

Prepare pastry while filling is cooking in saucepan. Cook over medium heat until meat has lost its pink colour but is still moist; cool. Pour meat mixture into pie shell; cover with top crust, seal and flute edges. Bake at 375°F for about 35 minutes. Baked toutières may be frozen and reheated before serving.
Makes 8 - 10 servings.

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Si à travers nos veines coule encore le sang...
Si dans les jeux d'enfants on entend encore l'accent...
Si nous sentons encore l'espoir de nos grands-parents...
Si dans les voiles du large souffle encore le vent...
Y'a jamais eu de Grand Dérangement.