Meat Pie (Québec Tourtière de Jean Chrétien)

This version was published by Jean Chrétien, former prime minister of Canada from his Mother's cookbook. The Honourable M. Chrétien grew up in Shawinigan, Québec where this version is widely used.

Pastry:
1 recipe Double Pie Crust
1 egg yolk, mixed with 1 tsp. water, for egg wash

Filling:
1 lb ground pork
1 medium onion, minced
1 tsp. poultry seasoning
sea salt
black pepper, freshly cracked
chicken broth or water, to cover the meat
1 small potato, cooked and mashed

Make the Pastry:
Make the pie dough, wrap in plastic and place in the refrigerator for at least one hour, or even overnight would be great.

Roll out the dough and place it in a 9" pie plate, trim and chill in the refrigerator until the filling is ready.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Filling:
Combine all ingredients except potato and cover with water or chicken broth. Simmer for 1½ hours. Drain, reserving the liquid.

Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the remaining liquid over the mixture.
Cover with pie crust and crimp edges. Using a pastry brush, apply the wash to the top of the crust.

Bake for 30 minutes or until crust is golden.

Makes 4-6 servings.