Classic Canadian Tourtière

In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and return to saucepan; mash and set aside.

Meanwhile, in large saucepan, fry bacon over medium-high heat until softened. Add onion and garlic; cook until softened, about 3 minutes.

Add mushrooms; cook until almost no liquid remains, about 5 minutes. Add wine; cook until almost no liquid remains.

Stir in pork and veal; cook, breaking up with spoon, until browned, 20 to 25 minutes. Add salt, pepper, cinnamon and cloves; cook, stirring, for 3 minutes. Add potato; cook, stirring, until incorporated, about 5 minutes. Let cool.

On lightly floured surface, roll out 1 disc of the dough to 13-inch (33 cm) circle. Fit into 9-inch (23 cm) pie plate. Fill with meat mixture. Trim dough even with rim; brush rim
with water.

Roll out remaining dough into 12-inch (30 cm) circle. Fit over filling, pressing edge to seal. Trim to leave 1/2-inch (1 cm) overhang; tuck under bottom pastry and flute. Cut steam vent in top.

If desired, roll out pastry scraps and cut out festive shapes. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Press shapes onto pastry; brush with egg wash.

Bake in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 400°F (200°C); bake until steaming and pastry is golden, about 30 minutes. Let stand for 10 minutes before cutting.

Serve with Tomato Pear Ketchup

Source : Canadian Living Magazine: December 2010