Homemade pie stuffed
Ingredients:
For the Crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and cut into cubes
1/2 teaspoon salt
6-8 tablespoons ice water
For the Filling:
1 pound ground pork
1/2 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme
1/4 cup beef broth
Salt and pepper to taste
1 potato, peeled, boiled, and mashed
Directions:
Prepare the Crust:
In a large mixing bowl, combine the flour and salt. Add the chilled butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling:
In a large skillet over medium heat, cook the ground pork, ground beef, onion, and garlic until the meat is browned and the onion is softened.
Add the cinnamon, cloves, allspice, thyme, salt, and pepper. Stir in the beef broth and let the mixture simmer for about 10 minutes.
Add the mashed potato to the meat mixture, stirring until well combined. Remove from heat and let cool slightly.
Assemble the Tourtière:
Preheat the oven to 375°F (190°C).
Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish.
Spoon the meat filling into the crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown. Let cool slightly before serving.
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes
Kcal: 450 kcal per serving | Servings: 6
