230g onions, small dice
12.5g garlic, minced
1 tbsp canola oil
1lb ground beef
1lb ground pork
1/2 tsp Tourtiere spice mix
salt and pepper to taste
350g potatoes, peeled and small dice
6.5 tbsp water
Tourtiere spice mix:
1.125 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
Soften the onions and garlic in the oil until translucent but no colour. Add in meats and spice mix, cook stirring often to break up the meat. Keep cooking until the meat is cooked but not browned. Season with salt and pepper.
Add in the water and potatoes, continue cooking stirring often until the potatoes are tender, about 45 minutes.
Cool, and adjust seasonings as needed.
To assemble:
Roll out 2 doughs, placing one in pie pan, leaving the bottoms a bit longer draping over the edges. Shape the top to just to the size of the top of the pie pan.
Portion 4 cups meat filling into the shell. Place the pastry top over the filling, roll the pastry bottom up to seal.
Using a knife or bread lame, carve designs into top of shell to release steam when baking.
To bake, preheat oven to 375F, bake for 45-60 minutes until crust is golden brown.
