Recipe of Speedy Tourtiere Canadian Wagyu Meat Pie

Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Perfect Tourtiere Canadian Wagyu Meat Pie. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tourtiere Canadian Wagyu Meat Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tourtiere Canadian Wagyu Meat Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Tourtiere Canadian Wagyu Meat Pie using 23 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Tourtiere Canadian Wagyu Meat Pie:

1. 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. 2 TBSP Grapeseed Oil
3. 1 Yellow Onion (small diced)
4. 3 Garlic Cloves (minced)
5. 1 LB Ground Pork
6. 1 CUP Yukon Gold Potatoes (medium diced)
7. 1 1/2 TSP Cinnamon
8. 1 1/2 TSP Oregano
9. 1 1/2 TSP Mustard Powder
10. 1/2 TSP All Spice
11. 1/2 TSP Cloves
12. 1 TSP Dried Thyme
13. 1 TSP Dried Sage
14. 2 TSP Coarse Salt
15. 1/2 CUP Beef Stock
16. 3 TBSP Flour
17. Egg Wash (1 Egg and 1 TSP Cold Water)
18. Pie Dough
19. 1 1/2 CUP All-purpose Flour
20. 1/4 TSP Salt
21. 3/4 CUP Cold Butter (cut into small pieces)
22. 1 Egg
23. 2 TBSP Ice Water

Instructions to make to make Tourtiere Canadian Wagyu Meat Pie

1. PREPARING THE PIE FILLING Preheat the oven to 375 ̊F. Coat the Yukon gold potatoes with grapeseed oil, and place them in the oven. Roast the potatoes until soft, and then mash them.Heat a large skillet with some grapeseed oil.Once hot, add the onions, and sauté until translucent.Add the Fullblood Wagyu ground beef and the ground pork. Brown the meat while breaking it up into small pieces. Add the minced garlic and mashed Yukon gold potatoes to the skillet.
2. Add the spices (mustard powder, cloves, all spice, thyme, sage, cinnamon, oregano, salt).In a small bowl, whisk the beef stock and 3 tablespoons of flour until smooth. Pour the mixture into the skillet.Cook everything until the broth has thickened. Cool the pie filling for 1 hour or overnight.
3. PREPARING THE PIE DOUGH Mix together the all-purpose flour and salt.By hand, cut or rub the small pieces of cold butter into the flour and salt mixture. Continue until a “mealy” consistency is achieved.Blend together the egg and ice water. Then, slowly add to the other ingredients. Stop mixing as soon as the dough forms. Split the dough into two equal portions. Wrap each portion of dough in plastic wrap.
4. Let the dough rest in the refrigerator for at least 1 hour before use (you can also let it cool overnight).
5. FINAL STEPS Using the pie dough, roll out the bottom crust. Place it in a 9-inch pie plate. Fill the crust with the meat filling, and top with remaining pie crust.Seal the two crusts together, tucking the top crust under the bottom crust and pinching to create a decorative edge. Brush the top crust with the egg wash. Bake at 375 ̊F for 45 to 50 minutes or until the pie crust is golden brown in color.Serve warm, and enjoy!

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