Slow-Braised Pork and Beef Tourtière

Method

1. Mix the flour and salt, add the cold lard and butter and rub in, leaving pea-sized lumps. Stir the vinegar into the ice water and add it little by little, bringing the dough together with a fork; the vinegar slows gluten and keeps the pastry tender. Tip it out and smear it forward two or three times with the heel of your hand (fraisage) to create layers, then divide 60/40, flatten, wrap and chill for 1 h.

   Add in this stepPlain (all-purpose) flour 180 gSalt (for the pastry) ¼ tspLard, cold 50 gUnsalted butter, cold, diced 50 gCider vinegar ½ tspIce-cold water 45 ml

2. Season the meat all over with the salt and pepper. Heat the oil in a 20 cm ovenproof cast-iron pot over medium-high heat and brown the meat on all sides without crowding; 8 min in total. If the pot is full, brown it in batches so it sears rather than steams. Set the browned meat aside on a plate.

   Add in this stepVegetable oil 1 tbspPork shoulder, in 2 cm cubes 220 gBeef brisket, in 2 cm cubes 110 gSalt (for the filling) ¾ tspGround black pepper ¼ tsp

   medium-high heat

3. Lower the heat to medium heat, add the onion, celery and garlic and cook for 5 min, scraping up the browned bits. Stir in the cinnamon, cloves and allspice for 30 seconds, then pour in the wine and let it bubble down by half, scraping the bottom.

   Add in this stepOnion, chopped 100 gCelery, chopped 35 gGarlic cloves, minced 2Ground cinnamon ¼ tspGround cloves 1 pinchGround allspice ¼ tspDry white wine 50 ml

   medium heat

4. Return the meat and its juices, add the stock, thyme, bay leaves and potato so the meat is almost covered. Bring to a simmer, then turn down to low heat and cook with the lid slightly ajar for 1 h 30 min, until the meat falls apart when pressed with a fork. Add a splash of water if the liquid drops too low.

   Add in this stepChicken stock 400 mlFresh thyme sprigs 2Bay leaves 1Potato, in 2 cm cubes 130 g

   low heat

5. Remove the thyme stems and bay leaves. Pull the meat apart with two forks and mash the potato into the liquid to thicken it. Cook over medium heat, stirring, for 4 min more, until a spatula drawn across the bottom leaves a trail for a moment. Season, spread out to cool for at least 30 min, then chill until cold.

   medium heat

6. Roll the larger disc 3 mm thick, line a 15 cm pie dish and pile in the cold filling. Beat the egg with the cream, brush the rim, cover with the smaller disc, press firmly and crimp. Decorate with pastry leaves from the scraps if you like. Glaze the top, cut steam vents and chill for 15 minutes.

   Add in this stepEgg (for the glaze) 1Double (heavy) cream 1 tbsp

7. Bake on the lower shelf of an oven preheated to 200 °C (oven) for 40 min, until the top is a glossy deep brown and the base is cooked through. Rest for 15 min before slicing.

   oven