Tourtière, the traditional holiday pie of Canadian cuisine, is prepared by wrapping a ground meat filling spiced with cinnamon and cloves in flaky buttery dough and baking it. With its warm, spiced flavor, it's a classic dish for special occasion tables.
Rub the flour, cold butter, and salt between your fingertips until sandy in texture, then add cold water little by little and bring together without kneading. Form two balls and let rest in the refrigerator.
Sauté the beef and lamb mince with onion and garlic, add cinnamon, cloves, and allspice, then mix with the mashed potatoes along with the stock. Cook over low heat until thickened.
Roll out part of the dough and line a pie dish, then fill with the cooled filling. Cover with the remaining dough, seal the edges firmly, and score the top.
Bake in a preheated oven until the top is golden. Let rest for a few minutes, then slice and serve hot.
Important: Use cold, cubed butter for the dough; butter softened to room temperature won't make the dough flaky. Balance the filling's moisture with potato, otherwise the bottom layer will stay wet while baking. Allergen: contains wheat (gluten), milk and dairy products.
If you prepare the spice mix the night before and let it rest in the refrigerator, the cinnamon and clove aroma soaks into the ground meat better.
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