Quebec Tourtiere, Spiced Pork and Beef Pie with Potato

What you need

• 300 g (2 1/2 cups) all-purpose flour
• 1 tsp fine salt, for the pastry
• 90 g (6 tbsp) cold lard, diced; use more butter if you prefer
• 90 g (6 tbsp) cold butter, diced
• 5 tbsp ice water, plus a little more if needed
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500 g (1 lb) ground pork
• 250 g (9 oz) ground beef
• 1 medium potato, peeled, cut into 1 cm (1/2 in) cubes
• 150 ml (2/3 cup) chicken stock
• 1 tsp salt, for the filling, to taste
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 3 tbsp dry breadcrumbs
• 1 egg, beaten, for brushing

Method

Restated from the original video

1. 1

   For the dough, whisk the flour and 1 tsp salt in a large bowl. Rub in the lard and butter with your fingertips until the mixture looks like coarse crumbs with a few small lumps.

2. 2

   Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when pressed.

3. 3

   Divide into two discs, one a little larger. Wrap and chill for 1 hour.

4. 4

   Heat the oil in a large, deep pan over medium heat. Cook the onion and garlic until soft, about 5 min.

5. 5

   Add the pork and beef and break them up with a spoon. Cook until no pink remains, 12-15 min.

6. 6

   Stir in the potato, stock, cinnamon, allspice, cloves, 1 tsp salt and the pepper. Simmer, stirring often, until the potato is soft and almost all the liquid has cooked off, 25-30 min.

7. 7

   Stir in the breadcrumbs, taste and adjust the seasoning. Let the filling cool until it stops steaming, about 30 min. Warm filling would melt the fat in the dough.

8. 8

   Heat the oven to 190 °C (375 °F) with a rack in the lowest position and a baking sheet on it.

9. 9

   Roll the larger disc into a circle about 3 mm thick and fit it into a 23 cm (9 in) pie plate, leaving a 2 cm (3/4 in) overhang.

10. 10

    Spoon in the filling and pack it down gently into a slight mound.

11. 11

    Roll out the second disc and lay it over the top. Fold the overhang under and crimp the edge with a fork to seal.

12. 12

    Cut a 1 cm (1/2 in) vent in the centre and brush the top with the beaten egg.

13. 13

    Set the pie on the hot baking sheet. Bake until the crust is deep golden and the centre reads at least 71 °C (160 °F), 50-60 min.

14. 14

    Rest the pie for 20 min before cutting so the filling sets.

Imported from ricardocuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.