Tourtière

1. 1
   prep · ~10 min

   Make the pastry dough.

   1.Whisk together 2.5 cups flour and a pinch of salt in a large bowl.

   2.Add 1 cup cold cubed butter and cut into flour using your fingers or a pastry cutter until pea-sized crumbs form.

   3.Drizzle 6 tbsp ice-cold water over the mixture, a tablespoon at a time, tossing with a fork until dough just holds together.

   4.Gather dough into a disc, wrap in plastic, and refrigerate.

   TIPHandle the dough as little as possible. Overworking it melts the butter and makes the crust tough.
2. 2
   rest · ~30 min

   Chill the dough.

   Let the wrapped pastry rest in the fridge for at least 30 minutes while you prepare the filling.

3. 3
   prep · ~5 min

   Prepare the meat filling.

   1.Place the ground pork, ground beef, chopped onion, minced garlic, grated potato, and 0.5 cup water in a large skillet or heavy-bottomed pot.

   2.Sprinkle in the spices: a pinch each of cinnamon, clove, allspice, and black pepper, plus 0.5 tsp salt.

   3.Stir everything together to break up the meat and distribute the aromatics evenly.

   TIPUse the largest holes on a box grater for the potato. It melts into the filling, adding moisture and body.
4. 4
   simmer · ~45 min

   Cook the filling until tender and dry.

   1.Bring the meat mixture to a lively bubble over medium-high heat, stirring frequently.

   2.Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.

   3.Remove the lid and continue to cook for another 10 to 15 minutes, until most of the liquid has evaporated and the filling is moist but not soupy.

   4.Taste and adjust salt and pepper. Transfer filling to a bowl to cool slightly.

   TIPThe filling must be cool when you assemble the pie. A hot filling melts the butter in the pastry, ruining the flakiness.
5. 5
   prep · ~10 min

   Preheat the oven and roll out the pastry.

   Preheat your oven to 400°F (200°C). Divide the chilled dough into two slightly unequal halves (one for the bottom, one for the top). On a floured surface, roll the larger piece into a 12-inch circle and line the pie dish.

   TIPRoll from the center outward, turning the dough a quarter turn after each pass to keep it round and even.
6. 6
   assemble · ~5 min

   Fill and top the pie.

   1.Spoon the cooled meat filling into the pastry-lined pie dish, spreading it evenly.

   2.Roll out the remaining dough into a 10-inch circle and place it over the filling.

   3.Trim any excess overhang, fold the top edge under the bottom edge, and crimp to seal.

   4.Brush the top crust generously with beaten egg. Cut a few small steam vents in the center.

   TIPDon't skip the vents. Without them, steam builds up and cracks the crust unevenly.
7. 7
   bake · ~40 min

   Bake the tourtière until golden.

   Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35 to 40 minutes. The crust should be deeply golden and the filling should be bubbling gently through the vents.

   TIPIf the edges brown too quickly, loosely cover them with strips of foil halfway through baking.
8. 8
   rest · ~15 min

   Rest the pie before slicing.

   Let the tourtière cool on a wire rack for at least 15 minutes. This allows the filling to set so the slices hold their shape.

   TIPTourtière is even better the next day. The spices meld and deepen overnight.

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