When it's time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.
- Prep time 40 minutes
- Total time 3 hours & 30 minutes
- 1 tablespoon vegetable oil
- 900 g ground pork
- 1 1/2 cup sodium-reduced beef broth
- 3 small onions , finely chopped
- 2 cups sliced mushrooms
- 1 cup finely chopped celery
- 3 cloves garlic , minced
- 1 teaspoon salt
- 1/2 teaspoon each cinnamon, pepper and dried savory
- 1/4 teaspoon ground cloves
- 1 cup fresh bread crumbs
- 1/2 cup chopped fresh parsley
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 ice water (approx)
- 3 tablespoons sour cream
- 1 egg
- 1 egg yolk
Filling: 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 from pan.
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.)
Assembly: On lightly floured work surface, roll out 1 of the pastry discs to generous 1/8-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving 3/4-inch 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 thickness; fit pastry over filling. Trim to fit, leaving 3/4-inch 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 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.
Test Kitchen Tip: No time on Christmas Eve? Bake it in advance and store in the freezer, then reheat.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 2 g
- Sodium 572 mg
- Sugars 2 g
- Protein 23 g
- Calories 405
- Total fat 23 g
- Potassium 435 mg
- Cholesterol 111 mg
- Saturated fat 9 g
- Total carbohydrate 25 g
- Iron 21
- Folate 29
- Calcium 5
- Vitamin A 12
- Vitamin C 10