Classic Tourtière

Beef · Canadian classic.

Ingredients

• 2 tablespoons Canola Oil
• 1 chopped Onion
• 2 cloves minced Garlic
• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 tsp Dried Leaves Of Summer Savoury
• To taste Salt
• To taste Pepper
• 1/2 tsp Ground Clove
• 1/2 tsp Ground Nutmeg
• 1 Bay Leaf
• 1 cup Beef Stock
• 1 small Russet Potato
• 4 Shortcrust Pastry
• 1 beaten Egg

Method

1. Heat the pan — Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes.
2. Add ingredients — Add the ground beef, pork, and spices and cook until the meat is browned.
3. Simmer — Add the beef broth and bring it up to a simmer then reduce heat to medium low.
4. Stir — Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min.
5. Bake — Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.
6. Preheat the oven — Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate.
7. Mix together — Fill this with the cooled tourtière mixture and spread out evenly.
8. Roll out — Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling.
9. Continue cooking — Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together.
10. Bake — Brush the crust with the egg wash. Bake tourtière for about 45 minutes or until the pastry is a rich golden brown.
11. Serve — Let cool for 15 minutes before slicing to serve.
12. Serve — Serves: 8-10 (makes 2 9-inch pies)

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