Ingredients: |
Ingredients: Filling:
1 tsp. salt
2 c. water
1 lb. ground pork
1 lb. ground beef
1½ c. diced onion
2 c. diced potato
2 cloves garlic, chopped fine
¾ tsp. ground sage
½ tsp. dried thyme
1 tsp. black pepper
¼ tsp. nutmeg
Crust:
2½ c. unbleached all-purpose flour*
1 tsp. salt
1 c. (2 sticks) cold butter, diced
½ - ¾ c. ice water (added by tbsp as needed)
* I use King Arthur for normal and gluten-free pies :)
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Directions: |
Directions:Filling:
In medium saucepan, bring water, salt and potato to boil over medium heat until potatoes are fork-tender (5-6 min.) Drain potatoes and save the water. Mash half the potatoes and set all aside.
In a large skillet, brown the pork and beef and drain excess fat. Add onion, garlic, spices, salt and potato water. Stir to combine. Bring mixture to boil, lower to simmer and stir occasionally for 35 min or until liquid has evaporated and onions are tender.
Stir potatoes, mashed and diced, into the meat mixture. Set filling aside to cool.
Crust:
Make crust beforehand and refrigerate 1-2 hours before rolling out.
Prepare your work space: one liquid measuring cup of ice water, one cup of very cold, diced butter and a large mixing bowl with your flour and salt mixture.
Sprinkle the diced butter into the flour mixture and work into flour with pastry blender. Stop as soon as the mixture looks pebbly. Drizzle in ice cold water by the tablespoon. Use a rubber spatula to gather the dough, working around the sides of the bowl and pushing toward the center. Stop adding water as soon as the dough seems like it will clump into a single ball. Should be about ¾ cup. A note on method: If you're being perfectionist about cutting the butter into the flour and kneading the dough until it's the "right" consistency, you're probably just making your crust tougher. As soon as your dough takes the shape of a ball, it's safe to divide it in two. Wrap these up and refrigerate them.
Assemble:
Preheat oven to 375 degrees.
After two hours in the fridge (or about 20 min in the freezer) unwrap the dough on a well-floured cutting board and roll the top and bottom crusts out. Ease the bottom into a 9" pie pan (at least 1½" deep) or a 9" cast iron skillet (2" deep). Spoon filling into the crust, pat it flat, and lay the top crust over it. Tuck the edge of the bottom crust over the edge of the top crust and pinch to seal. Cut four slashes in the center of the crust for steam to escape.
Bake for 45 min until golden brown. Allow to cool 10-15 min before serving. |
This recipe for Christmas Tourtiere (Meat Pie) is from