Christmas Tourtière

Ingredients

• For the dough....
• 4 cups all-purpose flour
• 1 pound unsalted butter, frozen
• 1 egg, separated
• 1 tablespoon white vinegar
• 1 cup cold water
• For the meat filling....
• 1/4 - 1/2 cups extra-virgin olive oil (depends on how large your pot is, and how many batches you have to work in)
• 3 tablespoons unsalted butter
• 2 large Spanish onions, diced
• 6 cloves garlic, grated or minced
• 3 whole bay leaves
• 1 pound ground beef (not leaner than 80/20)
• 1 pound ground pork
• 1 pound ground veal
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground clove
• 200 milliliters cognac or brandy (I used St. Remy VSOP)
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon fresh savoury, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped