Recipe: Tourtière

Tourtière Cooking Directions

In a large skillet, heat oil over medium-high heat, cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat.

Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savoury and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tbsp liquid remains.

Stir in fresh bread crumbs and parsley. Taste, and adjust seasoning as necessary. Cover and refrigerate until cold, or for up to 1 day.

On lightly floured surface, roll out bottom pastry to 1/8 inch thickness; fit into 9-inch pie plate.

Spoon filling into pie shell, smoothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge.

Combine egg with water; brush some over pastry. Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.

Cut steam vents in top; bake in 375 F oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes.

Tip: To make Tourtière ahead of time, omit pastry cut outs. 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 375F oven for 1 to­ 1 1/4 hours or until heated through and pastry is golden, shielding edge with foil if necessary during last 30 minutes.