Tourtiere

Ingredients

For the dough

• 4 cups flour
• 16 tablespoons butter (soft)
• 1 teaspoon of salt
• 2 egg yolks
• ½ cup water
• 1 beaten egg yolk to brush dough

For the meat stuffing

• 1 lb beef , ground
• ½ lb veal , ground
• ½ lb lamb , ground
• 4 oz. bacon
• 4 onions , grated
• 3 cloves garlic , crushed
• 4 potatoes , grated
• 2 bay leaves
• 1 cinnamon stick
• 4 cups chicken broth
• 1 tablespoon dried savory
• ½ teaspoon allspice
• 2 whole cloves
• Salt
• Pepper

Instructions

Dough

• Sift the flour.

• Cut the butter into tiny cubes and boost flour with the salt.

• Incorporate flour to butter by kneading quickly with the fingertips.

• Dig a well within the middle of the flour. Dilute the egg yolks with water. mix with flour bit by bit.

• Roughly type a ball.

• Work the dough with the palm of the hand by pushing and crushing on the worktop. type a ball. Wrap during a clean material.

• Refrigerate for a minimum of AN hour or nightlong, so it's easier to roll.

Meat filling

• during a massive pot, sauté the bacon for some minutes over medium heat.

• Add onions and sauté for two minutes over medium heat, stirring perpetually.

• Add garlic and sauté one minute.

• Add all the remaining ingredients and blend gently. Season with salt and pepper.

• Grind the meat an extra time employing a potato masher.

• Cook lined over medium/high heat till half the liquid is gaseous, concerning quarter-hour.

• heat kitchen appliance to four hundred F.

• place the meat mixture into a baking dish and bake half-hour, stirring frequently.

• take away the herb, cinnamon stick and also the cloves. permit to cool down.

Assembly of the tourtiere

• heat kitchen appliance to 450 F.

• Grease AN 8-inch diameter cake or pie pan.

• On a floured surface, roll the dough into 2 unequal discs of concerning eleven inches and nine inches in diameter.

• Place the dough within the pan so the dough overflows slightly.

• Place the stuffing into the pie crust. cowl with the second disc of dough.

• Attach the pie circles with a bit water, pinching the perimeters or crushing them with the rear of a fork.

• produce a bit chimney through the middle of the pie crust to slip atiny low roll of parchment paper.

• Brush the dough with fixings.

• Bake twenty minutes at 450 F.

• Lower the thermostat to 350 F and bake for an additional quarter-hour.

• Wait quarter-hour before serving.