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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This hearty meat pie has a filling seasoned with a tasty combination of herbs and spices and is topped with a flaky golden crust. Called tourtiere, it's a dish traditionally served by French Canadians following mid-night Mass on Christmas Eve. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
2/3 cup plus 2 tablespoons shortening |
1 egg, beaten |
2 to 3 tablespoons cold water |
filling: |
3/4 pound ground beef |
3/4 pound ground pork |
1 medium onion, chopped |
1 garlic clove, minced |
1/4 cup water |
1 teaspoon salt |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon ground allspice |
1/4 teaspoon pepper |
1/8 teaspoon ground cloves |
milk |
Directions:
1. In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic wrap and refrigerate.
2. In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through.
3. On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top.
4. Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting. Yield: 8 servings.
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