Brown 1 1/2 lbs of ground meat (1 lb of pork, 1/2 lb. of beef) over medium heat. Continuously break the meat with a spoon or spatula. No big chunks. Don't drain the fat.

Add a whole package of Tukkay Original Blend, tourtière seasoning mix. 

Stir the meat and mix gently together. Cook for approximately three minutes until fully incorporated.

Add 1 3/4 c  of water or stock. Stir gently until fully combined. Return to a simmer. Reduce heat to medium low. Cover and simmer for five minutes.

After simmering for five minutes, most of the water will be absorbed but the filling will still be wet. Transfer to a bowl to cool for 10 minutes. Stirring the mixture will cool it faster.

Preheat oven to 400 F.

Unroll the first pie crust and line an 8"or 9" pie plate. Add filling spreading evenly in the pie crust.

Add the top crust. Cut off any excess pie crust that hangs more than 1/2 inch over the edge of the pie plate. Crimp to seal the crust. In this photo, we rolled the top crust edge under the bottom edge and pressed with a fork to seal. Optional: brush with an egg-wash.

Bake the tourtière for 45 minutes at 400 F. If crust edges become too dark, cover with aluminum foil or pie guards. Let cool for at least 10 minutes before slicing.