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Québécois Tourtière

This recipe will make three Québécois Tourtières (see notes for freezing).
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Ingredients
  

  • 2 large Russet or Yukon Gold potatoes, peeled, boiled, drained and riced; crush with a fork if a ricer is not available; ½ cup reserved potato water
  • ½ cup reserved potato water
  • 1 tbsp. olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely minced
  • 1-pound ground pork
  • 1-pound ground beef
  • ½ tsp. poultry seasoning, your choice
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • ¼ tsp. kosher salt
  • ⅛ tsp. pepper
  • 2 pie crusts, ready made or use your favorite pie crust recipe
  • 1 egg, for egg wash
  • 1 tbsp. water, for egg wash

Instructions
 

To prepare the filling:

  • Pre-heat the oven to 400°F.
  • Place one pie crust in a pie plate; fit to plate but do not cut off the extra pie crust nor crimp at this point; place in the refrigerator until ready to pour mixture in the bottom crust.
  • Place pie crust in the refrigerator until ready to add the filling to the pie.
  • Heat a large skillet over medium heat.
  • Add olive oil, onions and garlic, and sauté until softened; about 3 minutes.
  • Add the ground beef and pork; cook until the meat is no longer pink: Drain excess fat.
  • Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper and reserved potato water; mix well and simmer for about 10 minutes until the liquid is absorbed.
  • Remove the skillet from the heat, stir in the mashed potatoes; set aside to cool slightly.

To assemble and bake the pie:

  • Pre-heat the oven to 400°F.
  • Place one of the pie crust into the pie plate and add the meat filling; brush around the outer edge of the pastry with the beaten egg.
  • Place the top pastry on top of the filling; fold the top crust under the bottom crust and pinch or flute the edges; brush with egg wash and cut vent holes.
  • Place the pie in the pre-heated oven and bake for 30 to 35 minutes or until the pastry is golden brown.
  • Remove the tourtière from allow to cool at least 10 minutes before serving.

Notes

Should the tourtière mixture be too watery, once completely cooked, add 1 tablespoon of breadcrumbs; wait for the liquid to be absorbed by the breadcrumbs; if necessary, add an additional tablespoon of breadcrumbs to the mixture.
Tourtières can be frozen after being baked, cooled down for a couple of hours and covered in saran wrap; to re-heat, place frozen pie in a pre-heated 350°F oven and heat for around 45 to 60 minutes; re-heat time will depend on oven.