Tourtière with a twist

From Stephen D'Souza, executive director for Burnaby Community Connections.

GOAN TOURTIÈRE

I grew up in a mixed-race household, which was never better reflected than in this traditional Québécois dish with an Indian flair.

Ingredients

Pastry

1/4 tsp salt 2 3/4 cups flour

1/2 lbs lard

1 egg

1 tbsp vinegar

Less than 1 cup of water

Filling

1 onion chopped

2 cloves garlic minced

1/2 tsp salt (to taste)

1/2 tsp savoury

1/2 tsp celery pepper

1/4 tsp ground cloves

1 tsp cumin

1 tsp coriander

1 tsp dried mustard

1/2 lbs lean minced beef

1/2 lbs minced pork

1 tbsp.white vinegar

1/4 cup bread crumbs

Instructions: Pastry

Pre-heat oven to 450 F.

Sift together salt and flour.

Cut lard into mixture with knives or pastry cutter, until granular.

Beat egg in measuring cup, add vinegar then water until there is one cup of liquid.

Slowly combine liquid into flour and mix until it leaves the side of the bowl (thick dough).

Only about half of the liquid will be necessary.

Separate dough into two equal halves. Roll out both. Filling

Sauté onions and garlic in solid frying pan. When onions are soft, remove pan from heat.

Add dry ingredients and leave off heat for one minute.

Put pan back on the stove and add beef and pork. Cook through.

Add vinegar and remove from heat again.

Add bread crumbs gradually, mixing until fat is absorbed. Let cool.

Place one of the rolled-out pastries into a pie plate. Pour the cooled filling into the pastry. Cover with second pastry, trim to fit, and cut one-inch vents.

Place in 450 F oven until deep brown, about 20 minutes.