CANADIAN MEAT PIE (TOURTIERE)

Crust: 3 cups all purpose flour
l tsp. salt
l-l/2 sticks chilled butter, cut into l/2″ pieces
5 tbps. chilled solid vegetable shortening
2 eggs beaten to blend
2 to 4 tbps. ice water
Filling: l/2 lb. coarsely ground pork loin
l/2 lb. coarsely ground beef stew meat
2 onions minced
l/2 cup water
l garlic clove, minced
l//2 tsp. dried thyme, crumbled
l/2 tsp. dried sage, crumbled
l/4 tsp. dry mustard
l/4 tsp. salt – l/4tsp. pepper
2 tbps. vegetable oil
2 medium white boiling potatoes, peeled and cut into l” chunks
l egg beaten to blend (glaze)
Crust: Combine flour & salt in large bowl. Add butter & shortening &
cut in until coarse meal. Mix in eggs. Add enough water to bind
dough. Cut off 2/3 of dough. Form each piece into ball: flatten to
discs,wrap in plastic. Chill at least 30 mins. (one day ahead).
Filling: Combine first l0 ingredients in large bowl. Heat oil in
heavy skillet over med. heat. Add mixture & cook until brown,
crumbling pork & beef with fork. Meanwhile steam or boil potatoes
until gender, about l0 mins. Drain Place in large bowl & mash with
fork. Add meat mixture & stir to combine. Preheat oven 375. Roll
large dough out on floured surface to l4″ circle. Transfer dough to
8″ springform pan.Fill with meat-potato mixture. Roll small dough
piece into 8″ round. Place atop filling. Trim bottom pastry to l/2″
above top dough piece; reserve trimmings. Brush top with egg glaze.
Fold dough overlap over & crimp to seal. Brush crimped edge with egg
glaze. Reroll dough trimmings and cut decorations if desired. Place
on pastry top & brush withegg glaze. Pierce dough in center with
knife. Bake until golden brown, about 55 mins. Let cool slightly.
Cut into wedges.
Serves 6 to 8. Bon Appetit Sept. l990