Tourtière

Step by stepInstructions

1. In a large skillet, cook the ground pork and beef with the onion over medium heat, breaking the meat up, until the onion is soft and the meat is no longer pink.
2. Stir in the grated potato, water, cinnamon, cloves, savory, salt, and pepper, and simmer gently for 15 to 20 minutes until the liquid is absorbed.
3. Taste the filling and adjust the seasoning, then let it cool completely before assembling the pie.
4. Preheat the oven to 400°F and line a 9-inch pie plate with one round of pastry, pressing it into the edges.
5. Fill the crust with the cooled meat mixture, top with the second crust, and crimp the edges to seal; cut a few steam vents in the top.
6. Brush the top with beaten egg and bake for 15 minutes, then reduce the heat to 350°F and bake for 35 to 40 minutes more, until deeply golden.
7. Let the tourtière rest for 15 minutes before slicing so the juices can settle.