Name: Tourtière, Traditional Canadian Meat Pie
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6 slices
Ingredients: 300 g plain flour; 150 g butter; 1 pc egg; 0.5 teaspoon salt; 400 g ground pork; 200 g ground beef; 1 pc onion; 3 cloves garlic; 200 g potatoes; 120 ml beef broth; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground allspice; 1 g ground cloves; 0.25 teaspoon nutmeg; 1 teaspoon salt; 1 pinch ground pepper; 1 pc egg

Step by step process

Making the pastry

1
To make tourtière, start with the pastry, in a large bowl, combine the flour and salt. Add the cold diced butter and rub in with your fingers or a pastry cutter until the mixture resembles fine breadcrumbs.
2
Add the egg and mix in ice-cold water one tablespoon at a time (2-3 tbsp) until the dough just comes together. Do not overwork the dough.
3
Divide the dough into two pieces, a larger one (⅔) and a smaller one (⅓). Wrap in cling film and refrigerate for at least 30 minutes.

Making the meat filling

4
Peel the potatoes, cut into small cubes and boil in salted water until tender (about 10 minutes). Drain and roughly mash with a fork.
5
In a frying pan over medium heat, sauté the finely diced onion until golden (about 5 minutes). Add the crushed garlic and cook for another minute.
6
Add the ground pork and beef and cook, stirring to break it up, until browned and cooked through with no pink remaining (about 8 minutes).
7
Pour in the beef stock, add the cinnamon, allspice, cloves, nutmeg, salt and pepper. Mix well and simmer over low heat for 5 minutes.
8
Stir in the mashed potatoes, they thicken the filling and mellow the flavour. Cook for another 5 minutes until most of the liquid has evaporated. Leave to cool completely.

Assembling and baking

9
Preheat the oven to 200 °C (180 °C fan). Grease a round cake tin (23 cm diameter) with butter or line with baking paper.
10
Roll out the larger piece of dough on a floured surface to a circle about 30 cm in diameter. Transfer to the tin and press against the base and sides with an overhang over the edge.
11
Fill with the cooled meat filling and smooth the surface. Roll out the smaller piece of dough to a lid (about 24 cm in diameter) and lay it over the filling.
12
Press the edges of both pastry layers firmly together, pinch with your fingers or crimp with a fork. Cut 2-3 slits in the centre of the top pastry to allow steam to escape.
13
Brush the surface with beaten egg for a golden glaze. Bake for 30-35 minutes until deep golden brown. Leave to rest for 10 minutes before slicing into wedges.