Tourtière (Pork Pie)

FOR THE CRUST:
Sift together flour and salt into a bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Whisk together egg yolk, vinegar, and 8 tablespoon cold water in a bowl, and add to flour mixture, stirring with a fork until dough just begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.

FOR THE FILLING:
Heat oil in a skillet over medium heat. Add meat and onions, and cook, breaking up meat with a wooden spoon, until juices have evaporated, about 15 minutes. Add milk, and cook until evaporated, about 15 minutes. Remove from heat; add potato and quatre épices, and season to taste with salt and pepper. Set aside to cool completely.

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface into two 11 in. rounds. Fit 1 round into a 9 in. glass pie plate. Fill pastry bottom with meat filling. Cover with remaining pastry round. Fold edges of dough under, and crimp edges. Brush top with cream. Make several slits in top of pastry to allow steam to escape. Bake until pie is golden brown, about 30 minutes. Set aside to cool for at least 10 minutes before serving.

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