CA
Canada
North America
CA
A French Canadian savory meat pie filled with gently spiced pork and beef beneath a crisp, golden double crust.
45 min + chill
55 min
8 servings
Hard
45 min + chill prep + 55 min cook
For the pastry: 2 1/2 cups (300 g) all purpose flour 1 tsp fine salt 1 cup (226 g) cold unsalted butter, cubed 6 to 8 tbsp (90 to 120 ml) ice water For the filling: 1 tbsp unsalted butter 1 large yellow onion, finely diced 2 garlic cloves, minced 1 lb (454 g) ground pork 1 lb (454 g) ground beef 1 medium russet potato, peeled and grated 3/4 cup (180 ml) beef or chicken stock 1 tsp kosher salt 1/2 tsp ground black pepper 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice 1 large egg 1 tbsp water
1. Make the pastry: whisk flour and salt, then cut in cold butter until pea size pieces remain. Add ice water gradually until the dough just comes together. Divide into two disks, wrap, and chill 45 minutes. 2. Melt butter in a large skillet over medium heat. Add onion and cook 5 minutes. Add garlic and cook 30 seconds. 3. Add pork and beef. Cook, breaking the meat into small pieces, until no longer pink, about 8 minutes. Drain excess fat if necessary. 4. Stir in grated potato, stock, salt, pepper, thyme, cinnamon, cloves, and allspice. Simmer 10 to 15 minutes until the potato is tender and most liquid has been absorbed. 5. Spread filling on a tray and cool completely. 6. Heat oven to 400°F (205°C). Roll one pastry disk and fit it into a 9-inch pie plate. Add cooled filling. 7. Roll the second disk, place over the filling, trim and crimp the edges, and cut several steam vents. 8. Whisk egg with 1 tablespoon water and brush over the crust. 9. Bake 20 minutes at 400°F, then reduce to 375°F (190°C) and bake 30 to 35 minutes more until golden brown. 10. Rest 15 minutes before slicing.
SCHNAX TIP
Cooling the filling before assembling keeps the butter in the pastry from melting prematurely. The gentle clove and cinnamon seasoning should be noticeable but not sweet.