Chunky Tourtière

Really Flaky Pastry

Cut pork, chicken and veal into 3/4-inch (2 cm) cubes. In bowl, toss cubes with flour, salt and pepper. Reserve remaining flour mixture.

In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown meat mixture, in batches and adding more oil as necessary. Transfer to plate.

Drain fat from pan. Fry onion, garlic, carrots, celery, savory, rosemary, nutmeg, cinnamon and bay leaf over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Sprinkle with reserved flour mixture; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits. Return meat mixture and any juices to pan; reduce heat, cover and simmer for 45 minutes.

Add pearl onions; cover and simmer until tender, about 30 minutes. Discard bay leaf; let cool.

On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into deep 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourti? and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)

Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.

Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 1 hour.