TOURTIERE - CANADIAN LIVING

TOURTIERE - CANADIAN LIVING image

Yield 10

Number Of Ingredients 17

1 tbsp (15 mL) vegetable oil
2 lb (907 g) ground pork
1-1/2 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
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) dried summer savory
1/4 tsp (1 mL) cloves
1 cup (250 mL) chopped fresh bread crumbs
1/2 cup (125 mL) chopped fresh parsley
Pastry for 10-inch double-crust pie or Pastry for 9-inch double-crust pie
1 egg, beaten
1 tsp (5 mL) water

Steps:

Cook pork 7-10 minutes t'il no longer pink, break up with spoon. Add stock through spices - bring to boil. Reduce heat to med-low and cook 35-45 min, t'il only 2 TBSP liquid remains. Add bread crumbs + parsley (use lots!) Cool - overnight if possible. Fill pastry shell. Cut vents. Eggwash. Bake on a tray. Celebrate Christmas Eve. Bake @ 375 for 40-45 min. Additional information : Variation: Turkey Tourtiere: Substitute turkey or chicken for pork. Substitute chicken stock for beef stock. Omit cinnamon, savory and cloves. Add 1/2 tsp (2 mL) dried marjoram and 1/4 tsp (1 mL) dried thyme. Test Kitchen Tip: To make tourtiere ahead of time, omit pastry cutouts. Wrap and freeze unbaked pie for up to 2 months. Partially thaw in refrigerator for 6 hours or until pastry gives slightly when pressed. Cut steam vents and brush with glaze. Bake in 375°F (190°C) oven for 1-1/4 hours or until heated through and pastry is golden, shielding edge with foil if necessary during last 30 minutes.