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Judy, we're headed back to the DR. Here's the recipe:
Joined: Dec 14, 2005
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.
• 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.
Other messages in this thread:
- 8624. So what yummy things are you making for Thanksgiving this year??! [NT] - cheezz - 2:38am on 11/12/07 (37)
- Thanksgiving menu here - BonnieinHolland - 5:21am on 11/12/07
- I'll bite. What is a bubble and squeak cake? [NT] - Joe - 5:26am on 11/12/07
- Gordon Ramsay's bubble and squeak cake - BonnieinHolland - 10:00am on 11/12/07
- Thanks, Bonnie. [NT] - Joe - 4:18pm on 11/12/07
- yes, thanks bonnie. your wine pairings are always so helpful. [NT] - AngAk - 10:50pm on 11/12/07
- You're welcome! - BonnieinHolland - 10:52am on 11/13/07
- I usually serve Gewurtztraminer with turkey---I like a nice spicey one. [NT] - AngAk - 7:32pm on 11/13/07
- Bonnie I make them but don't cook them until ready to serve... - Music City Missy - 12:43am on 11/13/07
- frozen - BonnieinHolland - 10:43am on 11/13/07
- [tee-hee] I'm reading Wintersmith and there's a "Ham and Squeal" pie in it! - MarilynFL - 6:43pm on 11/12/07
- WOW - it's not Thanksgiving there, but I sure would be thankful to sit down to THAT meal! [NT] - cheezz - 5:58am on 11/12/07
- Amen sister. Plus, with all that wine, sitting would be a good idea for me. [NT] - MarilynFL - 5:10pm on 11/12/07
- I'm so NOT motivated to make Thanksgiving... - sandra-in-australia - 10:49am on 11/12/07
- I'm right with ya, San....maybe we'll do nothing like we - MarilynFL - 2:24pm on 11/12/07
- At least here the restos will be open... - sandra-in-australia - 6:52am on 11/13/07
- Sandra [IMAGE] - Richard in Cincy - 7:20pm on 11/12/07
- Aahhh.....how beautiful! [NT] - orchid - 7:27pm on 11/12/07
- oh my, lavender eyes. Is Liz Taylor the mommy? [NT] - MarilynFL - 7:57pm on 11/12/07
- just "two" cute!! [NT] - AngAk - 10:53pm on 11/12/07
- Right back atcha guys.... [IMAGE] - sandra-in-australia - 6:48am on 11/13/07
- awwwww. [NT] - AngAk - 7:35pm on 11/13/07
- That Gomez - Richard in Cincy - 12:40am on 11/14/07
- Ah well there you go... - sandra-in-australia - 6:11am on 11/14/07
- Love seeing the wind in his fur! What a cutie! [NT] - Sandi in Hawaii - 7:08am on 11/14/07
- Our Hope sends frosty puppy kisses to you from her winter wonderland. [IMAGE] - AngAk - 10:46pm on 11/16/07
- Awwww! Is that snow from this year already?! [NT] - RuthAB - 1:37am on 11/17/07
- Sooo cute! I wanna frolick in snow too - send some over! [NT] - Sandi in Hawaii - 5:23am on 11/17/07
- Look at that snoots! She looks great in white! [NT] - sandra-in-australia - 11:45am on 11/17/07
- We don't usually celebrate American Thanksgiving but this year we've decided to have a - Sylvia - 11:03am on 11/12/07
- Sylvia, would you share the mushroom tourtiere recipe? - judy-mass - 1:31pm on 11/12/07
- Judy, we're headed back to the DR. Here's the recipe: - Sylvia - 2:37pm on 11/12/07
- Alas, no kitchen, no turkilishous aroma, no giblet gravy, no pumpkin anything, woe is me, woe is me [NT] - charlie - 9:00pm on 11/12/07
- BUT, Christmas will be different----hopefully [NT] - charlie - 9:01pm on 11/12/07
- I'm thrilled for you getting a new kitchen. our new one will be age 2 in 2 mos. We're not having - Marsha tbay - 11:14pm on 11/12/07
- Very traditional dinner..... - KarenNoCA - 1:03am on 11/13/07
- So many things from this forum, so far>>> - AngAk - 9:31pm on 11/13/07
- Being fed elsewhere but bringing a Sweet Potato Pie Topped with Chopped Candied Pecans - Steve2 in LA - 11:01pm on 11/13/07