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Receta Tourtier Six Meat Pie

by Global Cookbook

Ingredientes

2 c. all-purpose flour 1 pch salt 5 Tbsp. butter 5 Tbsp. lard 4 Tbsp. iced water 1 x egg separated 4 ounce venison or possibly elk 4 ounce beef rump 4 ounce pork loin 4 ounce veal

4 ounce goose meat 4 ounce rabbit 1 med onion sliced paper thin 1/2 tsp cinnamon 1/2 tsp allspice     Salt to taste     Freshly-grnd black pepper to taste 1 1/2 c. water 1 lb potatoes peeled

Direcciones

1. In a bowl sift flour with salt. Make a well in the center and add in the butter and lard cut into small cubes. Mix lightly with the finger-tips along with the iced water. Form into a smooth dough. Divide into 2 discs, wrap in plastic wrap and chill for 1 hour.
2. Place all the meats through a fine mincer. Place the onion into a dry frying pan over low heat and add in the meat. Allow to fry gently in its own fat. When juices start to create in the bottom of the pan, season with the cinnamon, allspice, salt and pepper. Moisten the meat with water and cook very gently, covered, for 1 hour.
3. Preheat the oven to 400 degrees. Cook potatoes in water. Drain and mash. Allow to cold. Add in the meat mix to the cool mashed potatoes and combine thoroughly. Season with more salt, to taste, if necessary.
4. Roll out 1 disc of dough and place in a 10-inch pie plate. Brush surface with egg white. Prick the base and fill with the meat mix, packing down lightly and smoothing the surface. Roll out the other disc of dough. Paint the rim with egg white and place the pastry lid on top. Secure the edges by crimping them together. Paint the pie with egg yolk and bake for 40 min.
5. This recipe yields 8 servings.
6. Comments: Canadian speciality from Montreal Restaurant "Les Filles du Roy."

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