Tourtiere

Ingredients

• 4 cups flour
• 16 tablespoons butter ((soft))
• 1 teaspoon of salt
• 2 egg yolks
• 1/2 cup water
• 1 beaten egg yolk to brush dough
• 1 lb beef (, ground)
• 1/2 lb veal (, ground)
• 1/2 lb lamb (, ground)
• 4 oz. bacon
• 4 onions (, grated)
• 3 cloves garlic (, crushed)
• 4 potatoes (, grated)
• 2 bay leaves
• 1 cinnamon stick
• 4 cups chicken broth
• 1 tablespoon dried savory
• 1/2 teaspoon allspice
• 2 whole cloves
• Salt
• Pepper

Instructions

1. 1

   --- Dough ---

2. 2

   Sift the flour.

3. 3

   Cut the butter into small cubes and add to flour with the salt.

4. 4

   Incorporate flour to butter by kneading quickly with the fingertips.

5. 5

   Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.

6. 6

   Roughly form a ball.

7. 7

   Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.

8. 8

   Refrigerate for at least an hour or overnight, so that it is easier to roll.

9. 9

   --- Meat filling ---

10. 10

    In a large pot, sauté the bacon for a couple minutes over medium heat.

11. 11

    Add onions and sauté for 2 minutes over medium heat, stirring constantly.

12. 12

    Add garlic and sauté 1 minute.

13. 13

    Add all the remaining ingredients and mix gently. Season with salt and pepper.

14. 14

    Grind the meat one more time using a potato masher.

15. 15

    Cook covered over medium/high heat until half of the liquid is evaporated, about 15 minutes.

16. 16

    Preheat oven to 400 F / 200 C.

17. 17

    Put the meat mixture into a baking dish and bake 30 minutes, stirring regularly.

18. 18

    Remove the bay leaf, cinnamon stick and the cloves. Allow to cool.

19. 19

    --- Assembly of the tourtiere ---

20. 20

    Preheat oven to 450 F / 220 C.

21. 21

    Grease an 8-inch (20 cm) diameter cake or pie pan.

22. 22

    On a floured surface, roll the dough into two unequal discs of about 11 inches ( 28 cm) and 9 inches (24 cm) in diameter.

23. 23

    Place the dough in the pan so that the dough overflows slightly.

24. 24

    Place the stuffing into the pie shell. Cover with the second disc of dough.

25. 25

    Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.

26. 26

    Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.

27. 27

    Brush the dough with egg yolk.

28. 28

    Bake 20 minutes at 450 F / 220 C.

29. 29

    Lower the thermostat to 350 F / 180 C and bake for another 15 minutes.

30. 30

    Wait 15 minutes before serving.