Tourtiere Recipe

Name: Tourtiere Recipe
Ingredients: 1 tbsp. (15 ml.) vegetable oil; 2 lbs. (1 kg.) grnd pork; 1 1/2 c. (375 ml.) beef stock; 3 onions, finely minced; 3 cloves garlic, chopped; 2 c. (500 ml.) sliced mushrooms; 1 c. (250 ml.) finely minced celery; 3/4 teaspoon (4 ml.) salt; 1/2 teaspoon (2.5 ml.) cinnamon and pepper; 1/4 teaspoon (1 ml.) cloves; 1 c. (250 ml.) fresh bread crumbs; 1/2 c. (125 ml.) minced parsley; Pastry for double crust 9 or possibly 10-inch pie (23 or possibly 25 cm.); 1 egg, beaten; 1 teaspoon (5 ml.) water

15 ingredients

14 steps

Ingredients

1 tbsp. (15 ml.) vegetable oil
2 lbs. (1 kg.) grnd pork
1 1/2 c. (375 ml.) beef stock
3 onions, finely minced
3 cloves garlic, chopped
2 c. (500 ml.) sliced mushrooms
1 c. (250 ml.) finely minced celery
3/4 teaspoon (4 ml.) salt
1/2 teaspoon (2.5 ml.) cinnamon and pepper
1/4 teaspoon (1 ml.) cloves
1 c. (250 ml.) fresh bread crumbs
1/2 c. (125 ml.) minced parsley
Pastry for double crust 9 or possibly 10-inch pie (23 or possibly 25 cm.)
1 egg, beaten
1 teaspoon (5 ml.) water

Directions

1

In large skillet, heat oil over medium high heat; cook pork for 7-10 min or possibly till no longer pink.
2

Drain fat.
3

Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper and cloves; bring to boil.
4

Reduce heat to medium low and simmer, stirring occasionally for 35-45 min.
5

Stir in bread crumbs and parsley.
6

Cover and chill till cool.
7

Roll out pie pastry on floured surface.
8

Fit into pie plate.
9

Spoon cool filling into pie shell.
10

Roll out top pastry.
11

Cover with top pastry; trim edges and flat pastry edge.
12

Combine egg and water and brush on top of pastry.
13

Cut steam vents in top; bake at 375 degrees F (190 degrees C) for 40-45 min.
14

Let cold for 10 min before cutting.