Tourtière

Cut the butter into the flour

Whisk the flour and salt, then rub in the cold butter until the mixture looks like coarse crumbs.

Bring the dough together

Drizzle in the ice water, tossing with a fork, until the dough just holds together, then divide in two, wrap and chill for one hour.

Brown the meats

Cook the ground pork and beef in a large pot over medium heat with the onion and garlic, breaking up the meat, until no longer pink, about ten minutes.

Simmer the filling

Add the beef stock, grated potato, cinnamon, cloves and savory, and simmer uncovered, stirring occasionally, until the liquid is mostly absorbed and the mixture holds together, about twenty minutes.

Cool the filling

Season with salt and black pepper, then let the filling cool to room temperature before assembling the pie.

Assemble the pie

Roll out one disc of dough into a pie dish, fill with the cooled meat mixture, top with the second rolled-out disc, and crimp the edges, cutting a steam vent in the centre.

Bake the tourtière

Brush the top with beaten egg and bake at 200°C until the crust is deep golden brown, about forty minutes.

Rest before slicing

Let the pie rest for ten minutes so the filling sets before cutting into wedges.