Tourtière with chunky beef and ground pork

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

1/2 pound stewing beef

2 large yellow onions, diced

3 large carrots, chopped

3 stalks celery, chopped

3 sprigs fresh rosemary

3 cups red wine

1 cup mushrooms, chopped

2 1/4 pounds freshly ground pork

1 large russet potato, grated

1 head roasted garlic

1 tablespoon coarse salt

2 egg yolks, for egg wash

Coarse salt and freshly ground pepper

Pastry

4 cups all-purpose flour

1 1/3 cups butter, chilled, cubed

1 tablespoon coarse salt

3/4 cups water, chilled

Pâté spice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon coriander

1/2 teaspoons ground cinnamon

1/2 tablespoon white pepper

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For pâté spice, mix all spices together and store in a sealed container.

For pastry, place flour, butter, and salt in a food processor. Pulse into pea-sized pieces, add water and mix until dough just holds together. Divide dough into 1/3 and 2/3 pieces and chill in the refrigerator for 1 hour.

In stock pot over high heat, sear beef until browned. Add 1 onion, carrots, celery, rosemary and red wine to cover. Simmer for 1 1/2-2 hours, remove beef from pot and set aside, discard braising liquid and vegetables. Dice beef and season with salt and pepper. Set aside.

In saucepan over medium heat, sauté remaining onion until softened. Add mushrooms and cook for another 10 minutes, then add pork. Add potatoes, garlic, salt, pâté spice and cook for 10 minutes. Add the diced beef and mix well.

Preheat oven to 325°F. Bring dough to room temperature. Roll each piece to 1/4-inch thickness. Place 2/3 portion in parchment- lined 9-inch springform pan. Spoon meat mixture into pie shell. Cover with reserved pastry top. Brush edges with egg wash to seal. Bake for 45 minutes. Serve warm. Serves up to 12.