Tourtiere recipe

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.

Servings: 8-10

Ingredients:

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1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
2 2lb lb(907 gr) (907 gr) ground pork
1-1/2 1-1/2cups cups(375 mL) (375 mL) beef stock
3 3oniononions, finely chopped
3 3cloves garlic, minced
2 2cups cups(500 mL) (500 mL) sliced mushroommushrooms
1 1cup cup(250 mL) (250 mL) finely chopped celery
3/4 3/4tsp tsp(4 mL) (4 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) cinnamon
1/2 1/2tsp tsp(2 mL) (2 mL) pepper
1/2 1/2tsp tsp(2 mL) (2 mL) dried summer savory
1/4 1/4tsp tsp(1 mL) (1 mL) clovecloves
1 1cup cup(250 mL) (250 mL) chopped fresh bread crumbs
1/2 1/2cup cup(125 mL) (125 mL) chopped fresh parsley
Pastry for double crust 9- or 10- inch pie
1 1eggeggs, beaten
1 1tsp tsp(5 mL) (5 mL) water

Preparation:

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

• 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.