Quebec Tourtière

Ingredients

• •Ground pork
• •Ground beef
• •Onion
• •Potato
• •Cinnamon
• •Cloves
• •Pie crust
• •Beef broth

Steps

1. 1In a large pot, cook finely diced onion and minced garlic in a little butter until softened, then add a mix of ground pork and ground beef, breaking it apart as it browns.
2. 2Season the meat with salt, pepper, and warm spices such as cinnamon, ground cloves, and a touch of nutmeg, which give the filling its distinctive Quebecois character.
3. 3Add a small amount of beef or chicken broth along with one finely diced, peeled potato, then cover and simmer the mixture slowly until the potato has mostly broken down and thickened the filling into a cohesive, spreadable mixture.
4. 4Taste and adjust the seasoning, keeping in mind the spices should be present but not overpowering, then let the filling cool completely before assembling the pie.
5. 5Roll out a bottom crust of buttery pastry dough and fit it into a pie dish, then spoon in the cooled meat filling and smooth it into an even layer.
6. 6Cover with a second sheet of pastry, crimp the edges together to seal, and cut a few small vents in the top to let steam escape during baking.
7. 7Brush the top crust with beaten egg for a glossy, golden finish, then bake in a hot oven until the crust is deeply golden and the filling is heated through.
8. 8Let the pie rest for a few minutes before slicing, and serve warm, traditionally with a side of tangy ketchup or fruit chutney.