Traditional Tourtière (French-Canadian Meat Pie)

Ingredients

For the pastry:

2 ½ cups all-purpose flour

1 cup unsalted butter, cold and cubed

½ teaspoon salt

½ cup ice water

For the filling:

1 lb ground pork (or a mix of pork and beef)

1 small onion, finely chopped

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon dried thyme

1 cup mashed potatoes

½ cup beef or chicken broth

Instructions

Prepare the pastry:

In a bowl, mix flour and salt.

Cut in butter until the mixture resembles coarse crumbs.

Add ice water gradually and mix until dough forms.

Divide into two discs, wrap, and chill for 30 minutes.

Make the filling:

In a skillet, cook ground pork over medium heat until browned.

Add onions and garlic, cooking until softened.

Stir in salt, pepper, cinnamon, cloves, and thyme.

Add broth and simmer until liquid reduces.

Mix in mashed potatoes to bind the filling. Let cool.

Assemble and bake:

Preheat oven to 375°F (190°C).

Roll out one pastry disc and line a pie dish.

Fill with meat mixture and cover with the second pastry disc.

Seal edges, cut slits for steam, and brush with egg wash.

Bake for 40-45 minutes until golden brown.