Meat Pie (Granny's Tourtière)

Among the customs passed down from generation to generation is the tradition of serving tourtière for special occasions such as Christmas Eve. This celebration meal was an adaptation of réveillon de Noël of rural Québec. Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. There are many variations of tourtière throughout different regions of Franco-American communities and Canada and even among members of the same family. Most recipes include a combination of ground pork and beef, but it is not unusual to include venison or other game meats in the pie. Almost every family had a Ma Tante or Mémère (aunt or grandmother) who had a meat pie recipe with a secret ingredient or two. The poultry seasoning that is historically used by many families in New England is Bells Poultry Seasoning and is still made today. If you can't find Bells, go ahead and substitute your favourite poultry seasoning. This version is very close to what my Granny made and one that I still make to this day.

Pastry:
2 cups all-purpose flour, unbleached
½ tsp. kosher salt
⅔ cup butter or lard chilled
6-7 Tbsp. water, ice cold
1 egg yolk, beaten with 1 tsp. water, for glaze

Filling:
2 large Russet or Yukon Gold potatoes (about 1 lb)
1 Tbsp. extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely minced
1 lb ground pork
1 lb ground beef
½ tsp. poultry seasoning, such as; Bells
¼ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. kosher salt
¼ tsp. black pepper, freshly ground

Prepare the Pastry:
Combine flour and salt in a large bowl. Cut in butter or lard until mixture is a rough crumbly texture. Add ice water one Tbsp. at a time and mix just until the dough comes together. Shape the dough into a ball, flatten, wrap, and chill in the refrigerator for at least 30 minutes.

Make the Filling:
Peel and cut potatoes into 2" chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2".

Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.

Reserve ½ cup of potato water and drain the rest. Mash potatoes and set aside.

Heat a large skillet over medium heat. Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.

Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.

Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.

Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Assemble the Pie:
On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12" in diameter to fit a 9" pie pan.

Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.

Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut several vent holes.

Bake the pie in a preheated oven for 30-35 minutes or until the pastry is golden brown.

Remove the tourtière from oven and let it cool at least 10 minutes before serving.

Makes 8 servings.