Tourtière: A French-Canadian Meat Pie Recipe

InstructionsPastry:Step 1: In a large bowl, combine the flour and salt. Then, cut in the butter (or lard) until you have a rough crumbly mixture.Step 2: Now, add the ice water 1 tbsp at a time. Mix well until you form a dough.Step 3: Into a ball, shape the dough. Flatten and wrap the dough before chilling in the fridge.Filling:Step 4: Peel the potatoes and cut them into 2 -inch pieces. Add the potato chunks to a medium saucepan. Pour in the water, just enough to cover the potatoes by 2-inches.Step 5: Bring the water to a boil on high heat. Once boiling, adjust the heat to medium-high and continue boiling for about 12 minutes until tender.Step 6: Set aside a half cup of potato water before draining the rest. Mash the potatoes and set them aside.Step 7: Add the olive oil to a hot large skillet on medium heat along with the onions and garlic. Cook for about 3 minutes until the onions have softened. Now, add the ground beef and pork. Continue to cook until the meat is browned. When done, drain the excess grease.Step 8: To the skillet, add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Stir well and simmer for approximately 10 minutes until the liquid has absorbed. Take the skillet off the heat, then stir in the mashed potato. Set aside to let to filling cool a little.To Assemble:Step 9: Prepare the oven. Preheat it to 400 degrees F or 205 degrees C.Step 10: Place the dough on a lightly floured surface. Divide in half. Using your hands, flatten one ball of dough. Roll it to around 12-inches in diameter so it fits your 9-inch pie pan.Step 11: Into the pie plate, place the pantry. Add the meat filling, then brush the beaten egg around the outer edge of the pastry.Step 12 Now, roll the pastry out and put it over the filling. Under the bottom crust, fold the top crust, then pinch or flute the edges. Brush the pastry with the egg wash before cutting the vent holes.Bake the Meat Pie:Step 13: Place the pie in the preheated oven and bake for about 30 to 35 minutes or until the pastry is golden brown.Step 14: Take the tourtière off the oven and allow it to cool for at least 10 minutes. Serve and enjoy!