Recipe by Annacia
I have discovered the Tourtiere since coming to Canada and I have tried several varities. This is my favorite and you might want to use a deep pie plate for it. Chill time not included. I have not personaly made this but I have had it 3 times at a friends home and she passed the recipe to me.
Top Review by Abby, Sarah & Eli's Mom
This is an excellent tourtiere. I made it last Christmas for my friends from Quebec and they raved about it. In fact I think between the two of them They ate half of one and I sent them home with the second one I made. After the fact I received many requests for your marvelous recipe. It was a HUGE hit. Thank you so much. For my friends who were dearly missing their own friends and family clear across the country during the holiday seasons it added a little bit of home away from home and made the holidays just that little bit more enjoyable.
- 1 tablespoon vegetable oil
- 2 lbs ground pork
- 1 1⁄2 cups beef stock
- 3 small onions, chopped
- 2 cups fresh sliced mushrooms
- 3 garlic cloves, minced
- 1 cup chopped celery
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried savory
- 1⁄4 teaspoon ground cloves
- 1 cup fresh breadcrumb
- 1⁄2 cup chopped fresh parsley
- 1 double crust pie crust
- 1 egg
- 1 teaspoon water
Directions See How It's Made
- In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
- Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
- Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
- Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until golden brown. Allow to cool for about 10 minutes before serving.