A traditional French Canadian dish that
is served after midnight Mass.
Reveillon Tourtiere
1 tablespoon vegetable oil
2 pounds ground pork
1 1/2 cups beef stock or broth
3 onions finely chopped
3 garlic cloves, finely minced
2 cups sliced mushrooms
1 cup finely chopped celery
3/4 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
Pastry for 9-inch double crust pie (see recipe)
1 egg, beaten
1 teaspoon water
In a large skillet, over medium-high heat,
cook pork until no longer pink; drain. Stir in stock, onions,
garlic, mushrooms, celery and spices. Bring to a boil. Reduce
heat to medium-low and simmer uncovered, stirring occasionally,
for 35 to 45 minutes.
Remove from heat and stir in bread crumbs
and parsley. Adjust seasonings if necessary. Transfer mixture
to a covered bowl and refrigerate until chilled or overnight.
Spoon filling into prepared pie shell.
Moisten rim of pie shell with water. Cover with top pastry, pressing
edges to seal. Trim and flute pastry edge.
Combine egg with water. Brush some over
pastry. Cut steam vents in top. Bake in a 375*F (190*C) oven
for 40 to 45 minutes or until golden brown. Let cool for 10 minutes.
Makes 8 to 10 servings.
Note: Can be frozen before baking. Thaw
in refrigerator for 6 hours. Bake for 1 1/4 hours shielding edge
with foil if necessary.
