Tourtiere

Ingredients
2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
2 cups minced onions
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds lean ground pork
3 to 4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground allspice
1 bay leaf
1/2 cup dry white wine
1/2 cup beef broth
3 tablespoons cold lard or vegetable shortening
4 to 5 tablespoons ice water
1 cup chopped tomatoes, well drained
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
1 egg beaten with 2 tablespoons heavy cream
An egg wash made by beating 1 egg with 2 teaspoons water and a pinch of salt

Preparation
Make the pastry: Sift flour and salt, cut in butter and lard until mixture resembles coarse meal.
Add ice water, tossing the mixture until the liquid is incorporated and form it into a ball.
Divide dough into two flattened balls, one slightly larger than the .other, and chill, wrapped in wax paper, for 1 hour.
Cook the onions in the butter and oil, stirring, until softened.
Add pork and cook until it is no longer pink.
Stir in garlic and dried herbs, cook 1 minute, and add wine.
Reduce until almost completely evaporated, add broth and reduce by half.
Stir in tomatoes, tomato paste, and salt and pepper and simmer until thick.
Let cool for 30 minutes and remove bay leaf.
Roll out smaller round of dough 1/8 inch thick and fit into a 9 inch piepan, trimming the edge to form a 1/2 inch overhang.
Brush with egg wash, prick bottom and spread pork mixture in shell, mounding it slightly.
Roll out remaining dough 1/8 inch thick and drape over filling.
Trim top crust, leaving a 1 inch overhang; fold under bottom crust and crimp edge decoratively.
Make slits in top crust for steam vents and brush dough with egg wash.
Bake on a baking sheet in a 450° F oven for 10 minutes, then reduce to 350° and bake 40 minutes longer or until crust is golden.