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Tourtiere




Source of Recipe


Family






List of Ingredients



• 1 Tbsp 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 savory
  
• 1/4 tsp ground cloves
  
• 1 Cup fresh bread crumbs
  
• 1/2 Cup chopped fresh parsley
  
• Pastry for double crust 9 or 10 inch pie
  
• 1 egg
  
• 1 tsp water
  






Instructions



1. 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.
   
2. Stir in stock,oinons,garlic,mushrooms,celery,salt,cinnamon,pepper,savory and cloves;bring ot a boil. Reduce heat to medium-low;simmer occasionally,for 35 to 45 minutes or until about 2 tbsp liquid remains.
   
3. Stir in bread crumbs and parsley. Cover and refrigerate until cold or for up to 24 hours. On lightly floured surface, roll out half of the pastry to 1/8inch thickenss;fit into pie plate.
   
4. Spoon filling into pie shell, smoothing top. Roll out remaining pastry. Moisten rim of pie shell with water. Cover with top pastry,pressing edges to seal. Trim and flute edge.
   
5. Beat 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.
   
6. Cut steam vents in top;bake in 375 oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting.