Bake it in advance and store in the freezer, then reheat.
Hands-on time: 40 minutes
Total time: 3½ hours
Makes: 8 to 10 servings
When it’s time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.
1 tbsp vegetable oil
900 g ground pork
1½ cups sodium-reduced beef broth
3 small onions, finely chopped 2 cups sliced mushrooms 1 cup finely chopped celery 3 cloves garlic, minced 1 tsp salt ½ tsp each cinnamon, pepper and dried savory
¼ tsp ground cloves
1 cup fresh bread crumbs
½ cup chopped fresh parsley
Flaky Pie Pastry:
2½ cups all-purpose flour
¾ tsp salt
½ cup cold unsalted butter, cubed
½ cup cold lard or vegetable shortening,
cubed ¼ cup ice water (approx)
3 tbsp sour cream
1 egg yolk
Filling: In large skillet, heat oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink,
7 to 10 minutes. Drain fat from pan. Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid remains, about 35 minutes.
Stir in bread crumbs and parsley. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Flaky Pie Pastry: While filling is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Assembly: On lightly floured work surface, roll out 1 of the pastry discs to generous ⅛-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving ¾-inch overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry.
Roll out remaining pastry disc to generous ⅛-inch thickness; fit pastry over filling. Trim to fit, leaving ¾-inch overhang; fold overhang under and flute edge. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top.
Bake on rimmed baking sheet on bottom rack of 375°F oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 1 hour. Let cool in pan for 10 minutes. per each of 10 servings: about 405 cal, 23 g pro, 23 g total fat (9 g sat. fat), 25 g carb (2 g dietary fibre, 2 g sugar), 111 mg chol, 572 mg sodium, 435 mg potassium. % RDI : 5% calcium, 21% iron, 12% vit A, 10% vit C, 29% folate.