Tourtière Meat Pie

Crust:

1. To make the crust, place the flour, butter, and salt (if using) in a food processor and pulse until the butter is broken down – just about 30 seconds.
2. Mix ice water and vinegar together, then pour over the flour mixture.
3. Pulse until it just starts to get crumbly and holds together when pressed – about 10 seconds only.
4. If it’s too dry, drizzle in a little bit more ice water.
5. On a work surface, press the dough together until it forms a ball.
6. Flatten into a disc, wrap in plastic, and set aside in the fridge for an hour.

Spice Blend:

1. To make the spice blend, simply mix all the spices together and set aside.

Filling:

1. To make the filling, start by boiling the potato with salt until tender.
2. Keep the cooking water aside – just pull the potato out and mash it until smooth, then set it aside also.
3. Then melt the butter in a skillet or large frying pan.
4. Add onion and a pinch of salt and cook until golden and soft.
5. Stir in celery, garlic, and spice blend just to coat – about 30 seconds.
6. Add the ground meats and about ¾ cup of the reserved potato cooking water.
7. Cook, stirring occasionally until the meat is cooked through and the liquid is almost fully evaporated.
8. Take off the heat, stir in mashed potatoes, and set aside until fully cooled.

Assemble:

1. When you’re ready to assemble and cook the pie, preheat the oven to 375°F.
2. Divide the dough into 2 pieces, one just slightly larger than the other.
3. Roll the larger piece out on a lightly floured surface to about a 12-inch circle.
4. Place it in the bottom of a 9-inch-deep dish pie plate.
5. Roll the smaller piece out to about 11 inches and set it aside.
6. Fill the bottom crust with the meat mixture and smooth out the top.
7. Cover with the top crust, trim the edges and crimp around the outside.
8. Cut a vent hole in the middle.
9. Brush with the egg wash (egg and water whisked together) and bake until golden brown – about an hour.