Makes 1

This is perhaps the item I receive the most requests for during the holidays. I “perfected” my version of tourtière about 12 years ago and I haven’t wavered from this recipe since. Perhaps the most audacious thing I do here is omit potatoes from my recipe as I prefer to serve the tourtière with mash on the side and either old fashioned chili “ketchup” sauce or English pear chutney. Many friends ask for this tourtière as a gift each year.

For the Pastry

250 Grams All Purpose Flour

60 Grams Unsalted Butter - Cold and Cut into Small Cubes

60 Grams Cold Lard

1 tsp Salt

60-70ml Cold Water (may need more or less)

Filling

3 Tbsp Olive Oil

4 Slices of Thick Cut Smoked Bacon, Cut into Small Pieces

1 Large Sweet Onion, Finely Chopped

2 Stalks of Celery, Finely Chopped

650 Grams Ground Pork

2 Pork Sausage Links - Apple Flavour if Available

1 1/2 tsp Salt

1 tsp Black Pepper

1/4 tsp Ground Clove

1/2 tsp Ground Allspice

1/2 tsp Ground Nutmeg

1/4 tsp Ground Cinnamon

125 ml Whisky (or Brandy)

150 ml Beef Stock

2 Tbsp Dark Amber Maple Syrup

For the dough - pulse the flour, cold butter and salt in a food processor. Add enough cold water to form a loose dough. Turn out onto a surface and bring together into a disc. Cover with plastic wrap and chill for 30min.

For the Filling - Heat the olive oil over medium heat in a large pan. Add the bacon, onion and celery - sauté until the bacon is just starting to crisp. Add in the pork and sausage meat. Raise the heat to medium high and cook until the meat is browned.

Add in your seasoning and spices, stir to combine. Deglaze the pan with the whisky and stock. Stir and scrap the bottom of the pan to release the sticky bits.

Reduce heat to low and cook for 10-12 minutes until most of the liquid has evaporated. Stir in the maple syrup and set aside to cool.

Roll out 2/3 of the pastry for the base. Fit into a 9 inch round pie tin, trimming any excess. Fold the edges under. Place the filling in and set in the fridge to chill while you roll out the top.

Place the pastry top on the filling and trim any excess. Pinch the edges together and crimp. Use the remaining dough scraps to cut out decorations - stars, holly, etc.

Brush the entire top with egg wash and cut a small vent hole in top. Bake in a 350 oven for 45-50 minutes until golden brown. Allow to stand for 15-20 minutes before cutting.