BEST TOURTIÈRE

BEST TOURTIÈRE image

Categories Pork

Yield 8-10

Number Of Ingredients 17

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1 tbsp (15 mL) vegetable oil
2 lb (1 kg) ground pork (or a mix of ground pork, and chopped pork loin)
1½ cups (375 mL) beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) finely chopped celery
¾ tsp (4 mL) salt
½ tsp (2 mL) cinnamon
½ tsp (2 mL) pepper
½ tsp (2 mL) dried summer savory
¼ tsp (1 mL) cloves
1 cup (250 mL) fresh bread crumbs
½ cup (125 mL) chopped fresh parsley
Pastry for a double crust for a 9- or 10-inch (23- to 25cm) pie
1 egg, beaten
1 tsp (5 mL) water

Steps:

1. In a large skillet, heat oil over medium-high heat; cook pork (or mix of ground meats), breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat. 2. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes, or until about 2 tbsp (25 mL) of liquid remains. 3. Stir in bread crumbs and parsley. Taste and adjust seasoning. Cover and refrigerate until cold or for up to 1 day. On lightly floured surface, roll out bottom pastry to 1/8-inch (3 mm) thickness; fit into pie plate. 4. Spoon filling into pie shell, smoothing top. Roll out top pastry, pressing edges together to seal. Trim and flute pastry edge. 5. Combine egg with water; brush over pastry. Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture. 6. Cut steam vents in top; bake in 375 F (190 C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting. If you make tourtières in advance and freeze them, thaw in refrigerator, then bake for as long as 1¼ hours, or until hot through and pastry is golden (shield edges of pastry with foil if they become too brown.