1 tbsp vegetable oil
2 lb ground pork
1-1/2 cups beef stock
3 finely chopped onions
3 minced garlic cloves
2 cups sliced mushrooms
1 cup finely chopped celery
3/4 tsp Salt
1/2 tsp each cinnamon, pepper and dried savory
1/4 tsp ground cloves
1 cup bread crumbs
1/2 cup chopped fresh parsley
Pastry for double-crust 9- or 10-inch (23 or 25 cm) pie
1 egg
1 tsp water
- In 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, savory and cloves; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, for 35 to 45 minutes or until about 2 tbsp (25 ml) liquid remains.
- Stir in bread crumbs and parsley. Cover and refrigerate until cold or for up to 24 hours. On lightly floured surface, roll out half of the pastry to 1/8-inch (3 mm) thickness; fit into pie plate.
- Spoon filling into pie shell, smoothing top. Roll out remaining pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute edge.
- Beat 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 (190°C) oven for 40 to 45 minutes or until golden. Let cool for 10 minutes before cutting.
- Makes 8 to 10 servings.
Per each of 8 servings: about 478 cal, 26 g pro, 29 g total fat (9 g sat fat), 26 g carb, 2 g fibre, 81 mg chol. % RDP 4% calcium, 19% iron, 4% vit A, 10% vit C, 16% folate.
Variation:
Turkey Tourtière: Substitute turkey or chicken for the pork. Substitute chicken stock for beef stock. Omit cinnamon, savory and cloves. Add 16 tsp (2 ml) dried marjoram and 1/4 tsp (1 ml) dried thyme.