This quintessential French Canadian recipe features lean Ontario veal and turkey bacon, which is flavoured with herbs and warm spices. Though it is typically served at holiday time, it is perfect anytime you are looking for a home-style meal.
Heat oil in a large skillet set over medium heat. Cook bacon for 5 to 8 minutes or until golden and crisp. Increase heat to medium-high. Crumble in ground veal. Season with salt and pepper. Cook, stirring for 8 to 10 minutes or until golden brown.
Stir in mushrooms, onion, potato, garlic, thyme, cinnamon, allspice, nutmeg and cloves. Cook stirring occasionally, for 6 to 8 minutes or until vegetables have softened.
Stir in tomato paste. Cook for 2 minutes. Stir in wine and broth. Cook, stirring for 8 to 10 minutes or until mixture is dry. Cool completely.
Preheat oven to 400°F (200°C). Whisk egg with 1 tsp (5 mL) water.
Unroll pie crusts. Fit one pie crust into a 9-inch (23 cm) pie plate.
Spoon in filling. Brush edges with egg wash. Top with second pie crust and press edges to seal. Trim and flute edge. Brush pie crust with prepared egg wash. Cut three steam vents in the top of the pie.
Bake in bottom third of the oven for 1 hour or until pastry is golden brown and filling is steaming hot. Cool for 10 to 15 minutes before slicing. Serve with mustard and pickles.
If you prefer use your favourite homemade pie dough make a little extra. The scrapes can be cut into shapes like maple leaves to decorate the top of the pie.