Tourtiere (French Canadian Meat Pie)

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  2 stick or 226g

• Vinegar

  Distilled

  2 tsp or 10g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Mustard

  Stone Ground Dijon - Raley's Fine Foods

  ¼ tsp or 1g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Russet potatoes

  Flesh and skin, raw

  100g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Salt

  Table

  0.001 cup or 0.4g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Cooked, boiled, drained, with salt

  ½ cup, diced or 75g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
2. Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
3. Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
4. Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
5. Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
6. Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
7. Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
8. Preheat oven to 375 degrees F (190 degrees C).
9. Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
10. Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
11. Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
12. (source: https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian-meat-pie/)