Tourtiere recipe and instructions

By The Canadian Living Test Kitchen

829 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	478478 cal
pro	26 g26g pro
total fat	29 g29g total fat
sat. fat	9 g9g sat. fat
carb	26 g26g carb
fibre	2 g2g fibre
chol	81 mg81mg chol
% RDI:	-
calcium	44 calcium
iron	1919 iron
vit A	44 vit A
vit C	1010 vit C
folate	1616 folate

Tourtiere is the creme de la creme 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. Tourtiere 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 vegetable oil 1 1tbsp tbspvegetable oil
2 lb ground pork 2 2lb lbground pork
1-1/2 cups beef stock 1-1/2 1-1/2cups cupsbeef stock
3 onions , finely chopped3 3oniononions, finely chopped
3 cloves garlic , minced3 3cloves garlic, minced
2 cups sliced mushrooms 2 2cups cupssliced mushroommushrooms
1 cup finely chopped celery 1 1cup cupfinely chopped celery
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp dried summer savory 1/2 1/2tsp tspdried summer savory
1/4 tsp cloves 1/4 1/4tsp tspclovecloves
1 cup chopped fresh bread crumbs 1 1cup cupchopped fresh bread crumbs
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
Pastry for 10-inch double-crust pie Pastry for 10-inch double-crust pie or Pastry for 9-inch double-crust pie
1 egg , beaten1 1eggeggs, beaten
1 tsp water 1 1tsp tspwater

Preparation

Use our pie pastry recipe to make your double-crust tourtiere pastry.

Click here for tips to make a perfect pie crust from our Online Food Editor, Christine Picheca.

Additional information :

Variation: Turkey Tourtiere: 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 tourtiere 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.