Ingredients: |
Ingredients: 1 tbsp vegetable oil
2 lb ground pork (can substitute with ground beef)
1 - 1½ cups beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 cups sliced mushrooms (optional)
1 cup celery, finely chopped
¾ tsp salt
½ tsp each, cinnamon, pepper, and dried savory
¼ tsp ground cloves
1 cup fresh bread crumbs
½ cup fresh parsley, chopped
1 pastry for 9-inch (23 cm) double crust pie
1 egg, beaten
1 tsp water
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Directions: |
Directions:In large skillet, heat oil over medium-high heat; cook meat, breaking it up with a 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 of 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 ⅛-inch (3 mm) thickness and fit into 9-inch pie plate. Spoon filling into the 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 375ºF (190ºC) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes. |
Personal
Notes: |
Personal
Notes: Tip: To make tourtière ahead of time, omit pastry cutouts. Wrap and freeze unbaked pie for up to two months. Partially thaw in refrigerator for 6 hours or until pastry gives slightly when pressed. Cut steam vents and brush with glaze. Bake in 375ºF (190º C) oven for 1 hour 15 minutes or until heated through and pastry is golden, shielding edge with foil if necessary during the last 30 minutes.
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