Tourtière is a traditional Canadian holiday meat pie. Ground meat seasoned with cinnamon and cloves is wrapped in a flaky butter pastry and baked. This warm, spiced pie is a classic for special occasions.
Rub the cold butter and salt into the flour with your fingertips until the mixture looks like coarse sand. Gradually add the cold water and bring the dough together without kneading. Divide it into two portions and chill in the refrigerator.
Sauté the ground beef and ground lamb with the onion and garlic. Add the cinnamon, cloves, and allspice, then mix in the meat stock and mashed potato. Simmer over low heat until thick.
Roll out one portion of the pastry and use it to line a pie pan. Add the cooled filling. Cover with the remaining pastry, seal the edges firmly, and score the top.
Bake in a preheated oven until golden on top. Let the pie rest for a few minutes, then slice and serve hot.
Use cold, cubed butter for the pastry; softened room-temperature butter will not make it flaky. Use the potato to balance the moisture in the filling, or the bottom crust may become soggy. Allergens: contains wheat (gluten) and milk.
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