Spoiler alert – this is another pastry recipe. If you aren’t up for making it from scratch, you can definitely buy it premade and get right to the good stuff.
I’ve been working to perfect pastry with a friend. We started with sweet apple pie – read about it here. And this week we switched to savoury.
Tourtiere is a classic French Canadian meat pie that’s typically served during Christmas/New Year celebrations. Tucked between delicious layers of pastry is a combination of ground pork and special seasoning. Our version (not completely authentic) included mushrooms, onion, savoury, cinnamon, cloves and garlic.
With two batches of pastry and a bucket load of savoury deliciousness, we rolled, stuffed, crinkled and decorated a selection of sizes. And after a couple hours of flour flying and lattes guzzled, we had created this.
Saute 2 lb. ground pork in 1 T oil. Drain off fat. Stir in 3 chopped onions, 3 chopped garlic cloves, 2 cups sliced mushroom, 1 cup chopped celery, 1 tsp each of salt, pepper, cinnamon, cloves and savory (add more seasoning for more intense flavour).
Bring to boil and simmer, uncovered for one hour until fragrant and liquid is reduced. Stir in 1 cup bread crumbs and 1/2 cup chopped parsley. Adjust seasoning, cover and refrigerate.
Pack filling into pastry-lined pie pan, top with more pastry and seal edges together (see our finishing edges in the pictures). Brush with mixture of one beaten egg and 1 tsp water. Cut steam vents in top.
Bake @375F for 45 minutes until golden. Serves 10