Meat Pie (Québec Tourtière du Lac Saint-Jean)

This is one of the many variations of tourtière that I want to introduce to you all. It comes from and is made in the Saguenay-Lac-Saint-Jean region of Québec. This one is a deep-dish one that is typically baked in a Dutch Oven or other type of deep baking vessel and has none of the traditional spices most of you are familiar with. The meat for the filling can be beef and pork, sometimes with game such as hare, rabbit, partridge, moose or deer added. Other fowl such as chicken or turkey can be added as well. Remember, we are expanding our minds a little bit here.

2 cups all-purpose flour, unbleached
1 tsp. sea salt
¾ cup lard, cold
6-7 Tbsp. water, ice cold
½ lb pork shoulder, cut into ½" cubes
½ lb veal shoulder, cut into ½" cubes
½ lb beef shoulder, cut into ½" cubes
4 oz salt pork, cut into ½" cubes
1 cup onions, finely chopped
1 Tbsp. garlic, chopped
2 medium potatoes, peeled and diced ½" thick
2 tsp. sea salt
1 tsp. black pepper, freshly ground
1 egg, beaten

In a mixing bowl, combine the flour, sugar, and salt. Mix well.

Add the shortening and mix until the mixture resembles coarse crumbs.

Add the water and let sit for 1 minute.

Using either a fork or your hands, carefully press the mixture together forming a soft ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface.

Cut the dough in half and roll the dough out on the floured surface into a circle about 12" in diameter and ⅛" thick.

Using a meat grinder or an electric mixer fitted with a medium coarse die, grind the meat and fat together.

In a mixing bowl, combine the ground meat, onions, garlic, salt and pepper.

Mix well, cover and refrigerate overnight.

Place the potatoes in a medium bowl and cover with water, cover and refrigerate overnight.

Combine the meat and potatoes together and mix well.

Preheat the oven 350°F (180°C/160°C fan, Gas Mark 4).

Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9x2" deep-dish pie pan.

Spoon the meat mixture into the pie crust.

Lay the second pie crust over the meat mixture.

Crimp the edges and place in the oven.

Bake for 30 minutes. Reduce the heat to 300°F (150°C/130°C fan, Gas Mark 2) and continue to cook for 1½ hours.

Remove from the oven and cool for 10-15 minutes before serving.

Slice the pie into individual servings.

Garnish with parsley.