Sunday Brunch: Tourtière Recipe

• 1 recipe for double crusted pie dough, divided into to discs (like Kenji's
• )
• 1 large baking potato
• 1 tablespoon butter
• 1 large onion, finely chopped
• 1.5 pounds ground pork
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• dash ground mustard
• 1 egg

1. Bake potato in a 400 u0b0F oven until fully cooked, about an hour. Allow to cool, once it is cool enough to handle remove skin and mash in large bowl. Lower oven to 350 u0b0F.
2. Melt butter in large skillet over medium high heat and add onion. Cook until onions are golden brown, about 6 minutes. Add ground pork, water, potato, salt, black pepper, cinnamon, allspice and ground mustard. Cook while mashing with wooden spoon until meat is fully cook and mixture has taken on dry consistency, making sure that potato is fully incorporated into mixture. Remove from skillet to large bowl and allow to cool completely.
3. Roll 1 dough disc to fit bottom of 9-inch pie pan. Fill with cool meat filling, smoothing top of filling. Brush edges of filled pie dough with egg wash, roll out second crust and fit on top. Trim edges of dough and gently seal with fingers. Cut vent in top, then brush with egg wash.
4. Bake for 50 minutes, if top crust begins to brown too much cover with foil. Allow to come to room temperature before serving.

discs, baking potato, butter, onion, ground pork, water, salt, cracked black pepper, ground cinnamon, ground allspice, ground mustard, egg

Taken from www.seriouseats.com/recipes/2011/01/tourtiere-meat-pie-sunday-brunch-breakfast.html (may not work)