The Best Christmas Goose Meat Pie

Directions

• The pie crust (can be done in advance)
• In a large bowl, mix the flour and salt. Add the butter and mix to crumb the butter. Add the water. Mix until uniform.
• Divide dough in half and flatten into discs. Cover with plastic wrap and refrigerate until firm, 1 hour (or more).
• Just before you start cooking the filling, roll 1 dough on a lightly floured surface to 0.5 cm (1/4″) thickness. Transfer to a 9″ pie plate, letting excess hang over edge. Refrigerate for 20 min. Roll remaining dough to 0.5 cm (1/4″) thickness, then refrigerate.
• The meat filling
• Heat a large skillet under medium heat. Add the oil, the garlic, the onion and the salt. Cook until fragrant, 3 minutes. Add the bacon, the goose, the pork and the celery salt. Turn the heat to medium-high. Cook until the meat is mostly cooked while breaking down the meat, 5 minutes.
• Add the potato, the black pepper, the nutmeg and the rosemary. Cook until the meat is fully cooked while mixing every 30 second to 1 minute to create fond, 5-8 minutes.
• Add the beef broth, the parsley and the maple syrup. Cook until almost dry, 3 minutes. Remove the skillet from the heat.
• The meat pie
• Preheat oven to 400F.
• Remove pie plate from refrigerator. Add filling to pie and smooth top. Place the second dough over filling. Trim excess dough to 1cm (1/2″ excess) beyond edge of pie plate. Fold top edge underneath and crimp.
• Brush with egg wash, then cut 2-in. vents in the dough using a paring knife. Bake on a baking sheet on bottom rack of oven until pastry is golden brown and filling is hot, 50 to 60 minutes. Cover with foil during the last 10 to 15 minutes, if browning too quickly. Rest for 20 min before serving.
• The meat pie is now done! Enjoy with fruit relish, chutney, beet relish (described below) or good ol’ ketchup. The meat pie can also be covered and put in the freezer after step 2 of The meat pie section.
• Beet relish (optional)
• Put medium saucepan over medium heat. Add the vegetable oil, the onion and ginger. Cook until onion is softened, 3 minutes.
• Add the beets, the water, the vinegar, the sugar, the salt and the pepper. Bring to a boil, then reduce heat to low and simmer until beets are just tender and liquid is slightly reduced, about 25 minutes. Remove from heat and stir in Dijon. Cool completely before serving.