French Pork Pie

Around here when we say French we mean Canadian, or more specifically Quebecois. Pork Pie or Tourtiere  is an old time classic. And as usual there are many variations on the theme. Some use apples in place of raisins. Some add oats and mashed potatoes. Brandy and nutmeg are usually the more outstanding flavors. This is the one I made on Monday.
I start by making the pie crust dough

  Two cups of flour, one table spoon of salt and a good slab of lard. About one inch cut off that hunk of Snow Cap lard. Mix the salt in the flour, then work the lard in to the flour with your fingers until it is just crumbles. The add about a cup of very cold water very slowly and mix. It will be all crumbly but just moist enough to hold it together. Wrap in Saran wrap and pop it in the fridge for about a half hour.

Peel and cube two small potatoes

and dice one medium white onion

Saute the onions in a good bit of olive oil for about 10 minutes or until soft and translucent, add salt and pepper to taste. And boil your potatoes for about 5 minutes.

After five minutes at a good boil drain your potatoes, set the sauted onions aside and

fry up one pound of lean ground pork til brown.

Add a healthy splash of brandy to your pork, probably about 3/4 cup and cook down. Yes I know that's cheap ass brandy. I don't drink it, I just use it for cooking.

Season your pork to taste with salt, pepper, and about a teaspoon each of Allspice, Nutmeg and Clove. Add about 3/4 cup of rasins and check for taste and adjust as needed.

Grease your pie tin with shortening and dust it with flour. Roll out your pie dough and line your pie pan.

Mix your potatoes and pork together and fill your pie and put the top on it.

Glaze with a bit of beaten egg and pop it in to a 375 deg F oven.
Don't forget to pierce the top cover to let the steam out.

45 minutes later behold your masterpiece.

Serve with kosher dill pickles and enjoy.