1. Preheat the oven to 260°C (500°F).
2. In a large saucepan, brown bacon or lardons. Add sausages.
3. Cook over medium-high heat for 1 minute.
4. Add all remaining ingredients except the wine, breadcrumbs, pie dough, and egg to saucepan.
5. Mix thoroughly and fry for 5 minutes.
6. Add the wine. Bring to a boil over medium-high heat and cook uncovered over low heat for about 20 minutes. Stir occasionally to help ingredients cook, until onion is softened and meat cooked.
7. Remove from heat.
8. Add 60 mL (¼ cup) breadcrumbs to meat mixture.
9. Let stand 10 minutes. If enough liquid is absorbed by breadcrumbs, no need to add any more.
10. If not, add more breadcrumbs until excess liquid is absorbed. Set aside to cool.
11. On a floured work surface, roll out pie dough into two circles.
12. Line a 20-23 cm (8-9 in.) pie pan with the first circle of pie dough.
13. Add meat filling and cover with second circle of pie dough.
14. Cut some steam vents in centre of crust. Seal edges together by hand, making a nice pattern all the way around.
15. Brush crust with egg wash and transfer to oven.
16. Reduce temperature to 200°C (400°F) and bake until tourtière is golden brown.

CHEF’S SECRET

You can double or triple this recipe and prepare extra tourtières to store in the freezer.