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.
- Portion size 10 servings
- Credits : ? CanadianLiving.com
- 1 tablespoon vegetable oil
- 2 lbs ground pork
- 1 1/2 cup beef stock
- 3 onions finely chopped
- 3 cloves garlic minced
- 2 cups sliced mushrooms
- 1 cup finely chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon dried summer savory
- 1/4 teaspoon clove
- 1 cup chopped fresh bread crumbs
- 1/2 cup chopped fresh parsley
- Pastry for 10-inch double-crust pie
- Pastry for 9-inch double-crust pie
- 1 egg beaten
- 1 teaspoon water
Flaky Pie Pastry:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoons salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup cold lard or vegetable shortening cubed
- 1/4 cup water (approx)
- 3 tablespoons sour cream
- 1 egg
- 1 egg yolk
MethodFilling: In large skillet, heat oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink, 7 to 10 minutes. Drain fat.
Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid remains, about 35 minutes.
Stir in bread crumbs and parsley. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Flaky Pie Pastry: While filling is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
On lightly floured work surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to fit, leaving 3/4-inch (2 cm) overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry.
Roll out remaining pastry disc to generous 1/8-inch (3 mm) thickness; fit pastry over filling. Trim to fit, leaving 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top.
Bake on rimmed baking sheet on bottom rack of 375?F (190?C) oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 1 hour. Let cool in pan for 10 minutes.
Use our pie pastry recipe to make your double-crust tourtiere pastry.?
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 572 mg
- Sugars 2 g
- Protein 23 g
- Calories 405.0
- Total fat 23 g
- Potassium 435 mg
- Cholesterol 111 mg
- Saturated fat 9 g
- Total carbohydrate 25 g
- Iron 21.0
- Folate 29.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 10.0