Tourtière

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 5-6 tbsp ice water
• 1 lb ground pork
• 1/2 lb ground beef
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup beef or chicken stock
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 medium russet potato, boiled and mashed
• 1 egg, beaten (for egg wash)

Steps

1. 1

   1. Make the pastry: combine flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap, and refrigerate for at least 30 minutes.

2. 2

   2. Brown the meats in a large skillet over medium-high heat, breaking them up as they cook. Drain excess fat, then add the onion and garlic and cook until softened, about 4 minutes.

3. 3

   3. Stir in the stock, cloves, cinnamon, allspice, pepper, and thyme. Simmer uncovered for 10 minutes until most of the liquid is absorbed, then fold in the mashed potato to bind the filling. Let cool completely.

4. 4

   4. Preheat the oven to 400°F (200°C). On a floured surface, roll one pastry disc into a 12-inch round and fit it into a 9-inch pie dish. Fill with the cooled meat mixture, then roll out the second disc and lay it over the top, crimping the edges firmly and cutting a few vents.

5. 5

   5. Brush the top crust evenly with beaten egg. Bake for 40-45 minutes until the crust is deep golden and the filling is heated through. Rest for 10 minutes before slicing.