Meat Pie (Québec Tourtière de la Ville de Québec)

This recipe for a traditional meat pie, is called Tourtière. This savoury meat pie is often served on both Christmas and New Year's Eve, but tourtière can also be served whenever the mood strikes. I especially like to prepare it for a late autumn or midwinter dinner. It is comfort food at its best. This recipe is from Chef Robert Bourassa who ran the kitchens at the famous, but alas now closed, Café Henry Burger in Hull, Québec.

Filling:
1 lb ground pork
5 oz ground beef
5 oz ground veal
5 oz ground venison
½ cup Vidalia onion, finely chopped
½ cup celery, finely chopped
2 Tbsp. garlic, finely chopped
1 cup dry red wine
1 cup beef stock
1 tsp. ground cloves
½ tsp. ground mace
½ tsp. ground nutmeg
2 sprigs fresh thyme
1 fresh bay leaf
½ cup rolled oats
kosher or sea salt
black pepper, freshly ground

Pastry:
1 recipe Double Pie Crust
1 egg yolk, beaten with 1 tsp. water, for glaze

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

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

Make the Filling:
In a large frying pan, sauté meats on high heat until well browned. Add onion, celery and garlic: sauté until soft.

Add red wine to deglaze the pan and reduce until virtually no liquid remains.

Add spices, fresh thyme, bay leaf and stock and, simmer for 30 minutes. Stir in rolled oats and simmer for an additional 15 minutes.

Remove thyme and bay leaf and add salt and pepper to taste. Transfer to a bowl, cover and refrigerate overnight.

Assemble the Pie:
Roll out pie dough and place into a 10" pie plate. Fill with meat mixture and cover with pastry top. Brush top crust with egg wash. Crimp edges and cut air vents to allow steam to escape.

Bake in a preheated oven until golden brown, about 45 minutes.

Remove and allow to cool for 15 minutes before serving.