Makes 8 to 10 servings.
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
Variation: Turkey Tourtière. Substitute turkey or chicken for pork. Substitute chicken stock for beef stock. Omit cinnamon, savory and cloves. Add 1/2 tsp (2 mL) dried marjoram and 1/4 tsp (1 mL) 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 (190°C) oven for 1-1/4 hours or until heated through and pastry is golden, shielding edge with foil if necessary during last 30 minutes.
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