Reveillon Tourtiere Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Ground pork | 2 Pound | |
| Beef Stock | 1/2 Cup (16 tbs) | |
| Onions | 3 , finely chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Salt | 3/4 Teaspoon | |
| 1/2 tsp each cinnamon, pepper and dried savory 2 mL | ||
| Ground cloves | 1/4 Teaspoon | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Pastry for 9 inch double crust pie | ||
| Egg | 1 , beaten | |
| Water | 1 Teaspoon | |
Directions
In large skillet, heat oil over medium high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink.
Drain off fat.
Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to boil.
Reduce heat to medium low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tbsp (25 mL) liquid remains.
Stir in fresh bread crumbs and parsley.
Taste and adjust seasoning if necessary.
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 9 inch (23 cm) pie plate.
Spoon filling into pie shell, smoothing top.
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.
Combine egg with water; brush some over pastry.
Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.
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.
Drain off fat.
Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to boil.
Reduce heat to medium low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tbsp (25 mL) liquid remains.
Stir in fresh bread crumbs and parsley.
Taste and adjust seasoning if necessary.
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 9 inch (23 cm) pie plate.
Spoon filling into pie shell, smoothing top.
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.
Combine egg with water; brush some over pastry.
Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.
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.
Chef
