Page 310 - Pie Squared

CHRISTMAS IN LONDON SLAB

PIE

WITH A HOT WATER CRUST

Serves 12 to 16

Another proper British tradition is the Christmas pie. Similar to the
Pork Slab Pie (here) in execution, but slightly different in the filling,
this is redolent with herbs, spices, and meaty goodness. The
Canadians give this concept a French twist with the holiday tourtière.

The French make pâté en croute, a meaty filling surrounded by
sturdy crust. Make this pie inspired by every tradition, then make a
few of your own. I like to imagine serving a piece to Scrooge.

Make Ahead: Make this pie in one sitting. It will keep for 3 or 4 days,

once cooked, and the flavors are best after resting for at least one
day.

FILLING

¾ pound (355 g) russet potatoes, peeled (about 2)

Kosher salt

1½ pounds (680 kg) ground pork

1 pound (456 g) ground venison or lean beef or veal
1 medium onion (142 g), finely chopped (about 1 cup)

1 medium apple (112 g), cored but not peeled, finely chopped (about 1 cup)

2 carrots (170 g), finely chopped (about 1 cup)

½ cup (30 g) fresh flat-leaf parsley, roughly chopped

2 teaspoons fresh thyme leaves