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Pork tourtière




Source of Recipe


Elaine


Recipe Introduction


Tourtière is the crème de la crème of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtière is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.




List of Ingredients




1 tbsp Vegetable oil
2 lb Ground pork
1-1/2 cups Beef stock
3 Onions, finely chopped
3 Cloves garlic, minced
2 cups Sliced mushrooms
1 cup Finely chopped celery
3/4 tsp Salt
1/2 tsp Each cinnamon, pepper and dried summer savory
1/4 tsp Cloves
1 cup Fresh bread crumbs
1/2 cup Chopped fresh parsley

Pastry for double-crust 9- or 10-inch pie
1 Egg, beaten
1 tsp Water

Makes 8 to 10 servings.



Recipe



Variation: Turkey Tourtière. Substitute turkey or chicken for pork. Substitute chicken stock for beef stock. Omit cinnamon, savory and cloves. Add 1/2 tsp dried marjoram and 1/4 tsp dried thyme.

Test Kitchen Tip:
To make tourtière 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 oven for 1-1/4 hours or until heated through and pastry is golden, shielding edge with foil if necessary during last 30 minutes.