Tourtiere

This is a French Canadian meat and potato pie.  Most of the tourtiere pie recipes call for a mixture of ground beef,  ground pork and ground veal.  I  just used ground beef (1 1/2 pounds) and ground pork (1/2 pound).  You could also use ground venison, ground buffalo or ground chicken.   Most of the recipes also call for water, I used beef stock.  I think it gives it a richer flavor.

TOURTIERE

(serves 8)

Crust Ingredients:

*3 cups all-purpose flour

*1 cup frozen butter, cut into slices

*1 teaspoon sea salt

*7-8 tablespoons very cold water (start with 7 tablespoons)

*2 teaspoons distilled vinegar.

Filling Ingredients;

*1 pound russet potatoes or Yukon Gold (about 2 large), peeled and cut into about 2-inch cubes.

*5 tablespoons butter

*1 large yellow onion, chopped

*2 cloves minced garlic

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon ground thyme

*1/2 teaspoon ground sage

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground cloves

*1 pound ground beef

*1/2 pound ground pork

*1/2 pound ground veal

*1 tablespoon Worcestershire sauce (optional)

*1 3/4  cups potato water (I use beef stock)

*3 bay leafs.

Crust Directions:

~Whisk flour and salt togeher.

~Cut in cold butter until butter becomes pea size pieces.

~Pour in water and vinegar and mix until it comes together.

~Put on a clean surface and knead a minute or two until it forms a ball.

~Divide dough 60% one half 40% the other half.

~Flatten dough into a disk.

~Wrap with plastic wrap and store in refrigerator for at least one hour.

Filling Directions:

~Cook potatoes until fork tender, drain and set aside (reserve 1 3/4 cup of water)

~In a large skillet, melt butter.

~Add onions and celery and cook until tender.

~Add garlic, salt, pepper, thyme, sage, cinnamon, nutmeg, and cloves and cook for another minute, stirring constantly. 

~Add ground beef, ground pork, ground veal and Worcestershire sauce.

~Cook until no longer pink, chopping meat as it cooks.

~Stir in potato water or beef stock and bay leafs.

~Cover pan and cook over low heat for 20 minutes.

~Remove lid and cook for another 5-10 mintues.

~Take a fork and mash the potatoes (does not need to be smooth).

~Remove bay leafs from pan.

~Stir in potatoes until well mixed.

~Remove from heat and allow mixture to cool until warm.

~1 egg

~1 teaspoon water

Lets Put it together:

~Preheat oven to 375 degrees.

~In a small bowl, mix egg and 1 teaspoon water together.

~Roll out bottom crust and place in a deep dish pie pan, making sure crust over hangs along the edges.

~Fill pie curst with filling, packing the filling down  (this helps the pic filing stay together when you cut it).

~Brush egg wash over edges of pie.

~Place the top crust on, and seal.

~Cut off and excess crust.

~Crimp edges of pie.

~Make 2 or 3 slits in the top of the crust to allow the pie to vent.

~Brush top of crust with egg mixture.

~Bake in preheated oven for 50-60 minutes.

~Remove from oven and allow to cool for 10 minutes before cutting.