Ingredients

4 lbs. ground pork
2 lbs. ground veal
Mix together.

3 onions – chopped
2 garlic cloves – minced
3 tsp. salt
3 tsp. savoury
1 tsp. ground clove
2-3 cups water

 

The makinf of...
In large pot, add meat, and remainder ingredients. Bring to a boil and cook 20 minutes stirring and breaking up meat so that it doesn't get clumpy. Let cool.

 

Fill the pie crusts. Cover with a second crust and make a slit in the center.  You can also use the medium size crusts for smaller portions.

Bake at 425F or until golden.

Compliments to Chef Aunt Cécile!