Saha Christmas Toutière

Christmas Tourtiere

PRODUCT USED: Saha Shawarma Marinade™

ATTRIBUTES: Comfort Food, seasonal

PREP TIME: 45-60 minutes, plus overnight; COOKING TIME: 55-60 minutes

SERVES - 6-8

Ingredients:

Crust

• 2 1/2 cups (625 ml) all purpose flour
• 3/4 cup (175 ml) unsalted butter
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) salt
• 6-8 tbsp (75-105 ml) cold water
• 1 egg, beaten (for egg washing crust)

Filling

• 1 tbsp (15 ml) canola oil
• 1 cup (125 ml) Saha Shawarma Marinade™
• 1 cup (250 ml) water 
• 1 lb (450 g) ground pork
• 1 lb (450 g) lean ground beef
• 2 cups (500 ml) potatoes, grated (approx. 2 medium potatoes)
• 1 cup (250 ml) onion, diced (approx. 1 medium onion)
• 1 tsp (5 ml) salt 

Directions:

* Note - best result will be achieved if both the dough and filling are prepared a day in advance *

1. Before beginning, move the butter to the freezer and leave for 15-20 minutes to ensure it's cold when needed. Preheat oven to 375 °F. In a large bowl combine the flour, baking powder and salt and mix until well combined.
2. Using a box grater, grate the cold butter into the flour mixture.
3. Gently fold the butter into the flour mixture until well combined. Do not knead the dough at this point. The mixture should be crumbly.
4. Form a well in the centre of the flour and butter mixture and add the cold water.
5. Gradually fold the dry ingredients into the centre of the bowl and gently mix until a dough begins to form. If the mixture is too wet, sprinkle with a touch more flour. The dough should be slightly tacky, but not so much that it sticks to your fingers. Cover tightly with cling wrap and transfer the dough to the fridge to keep cool.
6. For the filing, heat the oil in a large pan over medium high heat. Cook the meat for 8-10 minutes or until browned. Drain off excess fat when finished.
7. Add the diced onion, grated potato, salt, water and Saha Shawarma Marinade™ and stir until well combined.
8. Over high heat, bring the mixture to a boil and then reduce the heat to simmer. Cover and cook, stirring occasionally for 25-30 minutes, or until the mixture has thickened and the onions have softened. Transfer the contents of the pan to a bowl, cover and set in the fridge to keep cool.
9. Divide the dough into two portions, one slightly larger than the other. The larger portion will form the bottom of the crust while the smaller one will make the top.
10. Note - the following instructions are for an 10 inch pie pan. Let the dough sit at room temperature for approximately 25-30 minutes. On a floured surface, roll the larger piece of dough into a 12-13 inch circle, trimming and saving the excess. Roll the smaller piece into a 10-11 inch circle and set aside.
11. Lay the larger of the two rounds of dough into the pie pan, letting any excess dough hang over the edge. Spoon the filling into the pie crust so it is
    heaped slightly in the centre.
12. Lay the smaller round of dough over the filled base and trim any excess dough from the bottom round. Crimp the edges of both rounds together with the tines of a fork to seal top to bottom. Cut slits into the centre of the top of the pie to allow steam to escape.
13. In a small bowl, whisk the egg until well mixed. Brush the eggs wash over the top of the crust to cover completely.
14. Bake in the centre of the oven for 40-45 minutes, or until the crust in golden brown and flakey.
15. Allow to 10-15 minutes for the pie to cool before serving.