Classic Tourtière

Ingredients

• 2 tbspcanola oil
• 1onion, chopped
• 2 clovesgarlic, minced
• 450 gground beef, approx 1 lb
• 450 gground pork, approx 1 lb
• 1 tspdried summer savoury, or substitute dried thyme
• 1/2 tspground cloves
• 1/2 tspground nutmeg
• 1bay leaf, remove before filling pie
• 1 cupbeef stock
• 1russet potato, small; peeled and grated
• shortcrust pastry, enough for 4 discs (top and bottom for 2 x 9-inch pies)
• 1egg, beaten, for egg wash
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat oil in a large pan over medium-high heat. Sauté the onion and garlic until softened, about 5 minutes. Add the beef, pork, and spices; cook until the meat is browned.

2. 2

   Add the beef stock and bring to a simmer. Reduce heat to medium-low, stir in the grated potato, and cook until the liquid is almost fully absorbed, about 15 minutes. Remove the bay leaf. Season with salt to taste. Remove from heat and let cool completely — chill if possible.

3. 3

   Preheat oven to 190°C (375°F). Roll out one pastry disc and line a 9-inch pie plate. Fill with the cooled tourtière mixture.

4. 4

   Roll out the second pastry disc, cut a steam hole in the centre, and place over the filling. Trim the pastry to ½ inch beyond the edge and crimp the edges to seal. Brush all over with egg wash.

5. 5

   Bake for about 45 minutes until the pastry is a rich golden brown. Rest for 15 minutes before slicing. Repeat with the second pie.