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Tourtière

Name: Tourtière
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 375 g All-purpose flour; 1 tsp Table salt, for the pastry; 115 g Lard, cold, cubed; 115 g Unsalted butter, cold, cubed; 1 Eggs (large), beaten, for glazing; 900 g Ground pork; 1 Yellow onion, finely chopped; 2 cloves Garlic, minced; 1 Russet potatoes, medium; peeled, boiled, and mashed; 1 cup Beef broth; ½ tsp Ground cinnamon; ½ tsp Ground allspice; 1 tsp Dried thyme; 1 tsp Table salt, for the filling; ½ tsp Ground black pepper

2 hr 45 minServes 8$71.65

Ground pork is simmered with onion, garlic, broth, cinnamon, allspice, and thyme, bound with mashed potato, and baked in a flaky pastry made with lard and butter. The pie is associated with Quebec and is often served during the winter holidays. It is served warm or at room temperature.

Ingredients

375 gAll-purpose flourBuy 1 bag
1 tspTable saltfor the pastryBuy 1 canister
115 gLardcold, cubedBuy 1 tub
115 gUnsalted buttercold, cubedBuy 1 package
1Eggs (large)beaten, for glazingBuy 1 carton
900 gGround porkBuy 2 packages
1Yellow onionfinely choppedBuy 0.32 lb
2 clovesGarlicmincedBuy 1 head
1Russet potatoesmedium; peeled, boiled, and mashedBuy 0.47 lb
1 cupBeef brothBuy 1 carton
½ tspGround cinnamonBuy 1 jar
½ tspGround allspiceBuy 1 jar
1 tspDried thymeBuy 1 jar
1 tspTable saltfor the filling
½ tspGround black pepperBuy 1 jar

Method

Whisk the flour and 1 tsp salt, rub in the lard and butter until pea-size pieces remain, and stir in 6 to 8 tbsp ice water until the dough holds; divide in two, flatten into discs, and chill for 30 minutes.
Meanwhile, cook the pork, onion, and garlic in a large pan, breaking up the meat, until no longer pink.
Add the broth, cinnamon, allspice, thyme, 1 tsp salt, and the pepper and simmer until most of the liquid has evaporated, about 20 minutes.
Stir in the mashed potato and let the filling cool.
Heat the oven to 400°F (200°C). Roll out half the pastry to line a 23 cm pie dish, add the filling, and cover with the rolled-out top crust; crimp the edges and cut steam vents.
Brush with beaten egg and bake until deep golden, 40 to 50 minutes, covering the edges with foil if they brown too fast.
Rest the pie for 15 minutes before cutting.