Classic Tourtière

Really Flaky Pastry

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 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 tourtiere 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 50 minutes.

Source : Canadian Living Magazine: December 2005