Meat pie or Tourtière

A recipe brought by the French immigrants in Canada.
Ingredients for the pie dough:
4 cups heat flour
250 gr butter
1 egg
1 dash of salt
¼ cup cold water
1 plastic bag
Ingredients to varnish:
1 egg
Ingredients for the filling:
1 garlic clove
¼ onion
500 gr ground beef
500 gr ground pork
½ cup water
½ teaspoon garlic salt
2 cloves
1 sage sprig
1 potato
Salt to taste
Black ground pepper to taste
Olive oil to taste
Preparation: 90 minutes
Serves: 10 pax

Preparation:
To prepare the pie crust; make a volcano with the flour over the table, put the butter cut into small cubes in the center, add the egg, water and salt. Incorporate the ingredients with your fingertips, beginning with the center and working outward. Work the dough into a ball and put inside a plastic bag. Let sit for 30 minutes while you prepare the filling.
To prepare the filling; peel the potato, cut in medium size pieces and boil water for 20 to 30 minutes or until cooked. Strain, mash and season with salt and pepper to taste. Set aside the puree.
Finely chop onion and garlic. Chop the sage leaves. Set aside.
Heat the oil in a pan and when It is hot, fry the chopped garlic and onion for a couple of minutes. Add the ground beef and ground pork, stir well to break up the lumps of meat and continue cooking until it doesn´t look pink anymore. Season with salt, pepper and garlic salt. Add the chopped sage leaves and the clove. Add water and the potato puree. Continue cooking until liquids reduce.
To put together the pie; divide the crust dough into two equal portions. Roll out each portion into a circle with a roller over a lightly floured surface. Put one of the dough circles over a pie mold, pinch with a fork to let vapor escape. Fill with the meat and potato filling. Cover with the other circle of dough and seal the edges. Remove excess dough from the edges. Pinch with a fork and varnish with beaten egg.
Bake in preheated oven at 350°F (175°C) for 40 minutes or until golden brown.
Serve in slices.
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