Tourtiere
This is a delicious, spiced French Canadian meat pie typically served at Christmas in Québec, but it’s wonderful anytime.
1-double crust pie dough (You can use frozen but this crust is much better)
2 ½ cups all-purpose flour
½ tsp salt
Cut in using a pastry blender until butter and flour is pea sized, 2 sticks (8oz) of cold unsalted butter cut into small cubes. (You can also do this by hand or pulse in a food processor)
Sprinkle the dough with 6 tablespoons of ice water mixed with one tablespoon of vinegar. Blend the water in just until the dough holds together, divide in two and form into disks, wrap in plastic wrap and refrigerate for at least 30 min.
Filling
1 pound ground pork
1 pound ground beef (or you can use all pork)
Cook in a Dutch oven until browned and cooked through, transfer to a bowl leaving behind 2 tablespoons of fat.
Add to the fat and cook until soft.
1 large onion, diced.
2 stalks of celery with leaves, diced.
1 clove of garlic minced.
Add
1 medium Russet potato peeled and diced.
1/4 cup chopped parsley
1 tsp of salt
½ tsp black pepper
½ tsp cinnamon
½ tsp grated or ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
1 bay leaf
Cook for 2 minutes and return the meat to the pot and add
1 cup of beef or pork stock.
Heat to a simmer, cover and simmer gently for 30 minutes, uncover and simmer until all the liquid has evaporated.
Roll out half of the dough to a 1/8” thick round and transfer to a 9 inch deep dish pie pan. Press the dough into the pan and up the sides. Pour the meat mixture into the pan. Roll the second dough out to an 11 inch round and place on top of the meat, tuck the dough between the pan and the bottom crust and crimp the edge to seal it. Freeze for 15 to 20 minutes, then:
Brush with one beaten egg yolk, and cut a few vent holes in the top.
Bake in a 375 F oven until golden brown, 45 to 50 minutes. Let cool for 10 minutes before serving. Profiter!
