Tourtière (French Canadian Meat Pie)

Retired and told my wife I was tired of her cooking. Never tell your wife that unless you’re willing to step it up. I did, and discovered cooking is a lot of fun. Now I do much of the cooking, but we often prepare meals together.

subheading: Crust:

3 cups all-purpose flour

2 sticks unsalted butter, sliced, frozen

1 teaspoon kosher salt

7 tablespoons ice-cold water, or as needed

2 teaspoons distilled white vinegar

subheading: Spice Blend:

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground mustard

⅛ teaspoon ground cloves

1 pinch cayenne pepper

subheading: Filling:

1 large russet potato, peeled, quartered

1 teaspoon kosher salt

1 tablespoon butter

1 large onion, finely chopped

1 pinch salt

½ cup finely diced celery

4 cloves garlic, crushed

1 pound ground pork

1 pound ground beef

1 cup potato cooking water, plus more as needed

subheading: Egg Wash:

1 large egg

1 tablespoon water

Directions at allrecipes.com

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