Tourtière

Ingredients14

• all-purpose flour375 g
• cold unsalted butter180 g
• ice water90 ml
• salt1 tsp
• ground pork500 g
• ground beef250 g
• onion1
• potato1
• water120 ml
• ground cinnamon1/2 tsp
• ground cloves1/4 tsp
• ground allspice1/4 tsp
• black pepper1/2 tsp
• egg1

Method

1. Mix flour and salt, cut in cold butter until crumbly, then add ice water just until a dough forms. Divide in two, wrap, and chill 30 minutes.
2. Finely chop the onion and grate the potato. Simmer pork, beef, onion, potato, spices, salt, and water in a covered pot for about 30 minutes, stirring occasionally, until the liquid is absorbed.
3. Cool the meat filling completely.
4. Roll one dough disk to line a 23 cm pie plate. Fill with the cooled meat.
5. Roll the second disk for a top crust, seal and crimp the edges, and cut a few vents.
6. Beat the egg with a splash of water and brush the crust.
7. Bake at 190°C for about 40 minutes until the crust is deep golden.
8. Rest 10 minutes before slicing.