Sunday, July 01, 2007

Canadian Living : Tourtière

Canadian Living : Tourtière: "Tourtière
By The Canadian Living Test Kitchen

Serving(s) : 8-10
General Category : Main Course
Food Group : Meat-Pork, Vegetables
Cuisine Type : Canadian
Other Criteria : Christmas

Tourtière is the crème de la crème 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. Tourtière is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.


• 1 tbsp (15 mL) vegetable oil
• 2 lb (1 kg) ground pork
• 1-1/2 cups (375 mL) beef stock
• 3 onions, finely chopped
• 3 cloves garlic, minced
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) finely chopped celery
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) each cinnamon, pepper and dried summer savory
• 1/4 tsp (1 mL) cloves
• 1 cup (250 mL) fresh bread crumbs
• 1/2 cup (125 mL) chopped fresh parsley
• Pastry for double-crust 9- or 10-inch (23 or 25 cm) pie
• 1 egg, beaten
• 1 tsp (5 mL) water


1. 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.

2. Stir in stock, onions, garlic, mushrooms, celery salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until about 2 tbsp (25 mL) liquid remains.

3. Stir in bread crumbs and parsley. Taste and adjust seasoning. Cover and refrigerate until cold or for up to 1 day. On lightly floured surface, roll out bottom pastry to 1/8-inch (3 mm) thickness; fit into pie plate.

4. 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.

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

6. Cut steam vents in top; bake in 375°F (190°C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting.

More Information
Variation: Turkey Tourtière. 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 tourtière 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.

Source: ©


No comments:

Post a Comment

I appreciate and welcome your comments. You can e-mail me directly at meeyauw at gmail dot com.


Related Posts with Thumbnails