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French Canadian Tourtiere

Reviewed: Dec. 28, 2011
Great! Made it for Xmas eve dinner this year. I had to work 'till dinnertime, so I made the filling a day ahead, then just put it into the crust and the oven when I got muss, no fuss! I used 1lb pork and 1lb beef, and used veg stock instead of water....easily made enough filling for 2 9" pies, so I froze half of it for a later meal.
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