Holiday mushroom tourtière from Stefano Faita
- Mix together the flour and salt in a large bowl. Rub or cut butter into the flour using your fingertips or a pastry blender until mixture resembles coarse meal. (You can also use a food processor.)
- Do not over mix dough. Add just enough water to form the dough.
- Divide dough in half. Flatten each half into a round disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Heat the olive oil and butter in a large saucepan over medium heat.
- Add ground meat. Season with salt and pepper. Fry until meat is browned and fully cooked, about 8 to 10 minutes.
- Add the mushrooms, onion, garlic, spices, and grated potato. Sweat vegetables until tender, about 5 to 10 minutes.
- Add the white wine and cook until liquid evaporates, about 5 to 10 minutes. Take filling and adjust seasoning. Add spices as needed. Set uncovered in the fridge to cool completely.
- Preheat oven to 230°C (450°F).
- On a lightly floured work surface, use a rolling pin to roll each dough disc into a 28-cm (11-in.) circle about 3 mm (⅛-in.) thick. If dough is too soft, return it to fridge for 5 to 10 minutes.
- Line a 23-cm (9-in.) pie pan with rolled out dough.
- Add the filling to pie crust. Cover with second circle of dough. Close and seal edges using the teeth of a fork. Mix egg yolk with 5 mL (1 tbsp.) water and brush mixture over dough. Use a paring knife to cut a vent in top of the tourtière that will allow steam to escape while baking.
- Bake in a 230°C (450°F) oven for 15 minutes. Reduce oven temperature to 175°C (350°F) and bake until pie crust is golden brown and the vent is steaming, about 35 minutes. Cover with foil wrap if pie crust is browning too quickly.
- Set aside to cool for 10 minutes before slicing.