Muskox Pie (Nunavut Tourtière)

Not your average tourtiere recipe. In the north, Nunavuts add muskox meat to the traditional pork ingredients. They deliver these savoury pies to their neighbours by snowmobile on Christmas Eve. Sure takes being neighbourly to a whole new level.

Filling:
ground muskox (1 kg)
ground pork (1 kg)
1 medium size onion, diced
2 cloves garlic, minced
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme
1 Tbsp. fresh sage, chopped
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground allspice
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Pastry:
½ cup butter
¼ cup lard
2 cup all-purpose flour, unbleached
¼ cup water, cold
1 egg yolk, beaten with 1 tsp. water, for glaze

Make the Filling:
Chop garlic and mince onion. Sauté in olive oil. Add ground muskox, pork, spices and salt and pepper. Cook until browned. Remove from heat. Add fresh herbs and stir. Set aside.

Make the Pastry:
Combine butter, lard and flour with a pastry knife until mixture resembles small peas. Slowly add cold water and combine until a ball forms. Gently work the dough until the ball is smooth.

Assembly:
Divide dough in half. Roll out one half on a floured surface. Place in a deep dish pie plate. Spoon cooled filling into pie plate. Roll out second half of pie dough. Place on top of mixture. Pinch crust together and press edges with a fork. Make a few slits in the top for steam to escape. Brush entire top crust with raw egg.

Cook for 45 minutes until pastry is golden brown.