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Sylvia

Judy, we're headed back to the DR. Here's the recipe:

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Joined: Dec 14, 2005

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Posted to Thread #8624 at 2:37 pm on Nov 12, 2007

Tourtière By The Canadian Living Test Kitchen (Serving(s) 8-10)

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.

Ingredients

•  1 tbsp (15 mL) vegetable oil
•  2 lb (1 kg) 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) each cinnamon, pepper and dried summer savory
•  1/4 tsp (1 mL) cloves
•  1 cup (250 mL) fresh bread crumbs
•  1/2 cup (125 mL) chopped fresh parsley
•  Pastry for double-crust 9- or 10-inch (23 or 25 cm) pie  
•  1 egg, beaten
•  1 tsp (5 mL) water

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, 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 about 2 tbsp (25 mL) liquid remains.

3. Stir in bread crumbs and parsley. Taste and adjust seasoning. 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 pie plate.

4. 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.

5. Combine egg with water; brush 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°F (190°C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting.

Note: I make the filling in large batches and freeze in 2 1/2 lb packages. I can then take out the number of packages I need, defrost and then make the pie(s) on the day the pie(s) is/are to be served.

With extra bits of pastry I make seasonal cutouts to decorate the pie crust.


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