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Classic Tourtiere

BT Winnipeg | posted Tuesday, Feb 18th, 2014

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INGREDIENTS

  • 1 large potato, cooked and mashed
  • 2 lbs ground pork
  • 2 cups sliced mushrooms
  • 1/2 cup finely chopped celery
  • ½ cup finely chopped carrot
  • 3/4 cup beef stock
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried savory
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • ¼ parsley, chopped
  • 1 bay leaf
  • 1 egg yolk
  • 2 tsp water
  • 2 Pre-made pie crusts

 DIRECTIONS

  • Saute pork over medium-high heat, mashing with fork, until no longer pink, about eight minutes. Add mushrooms, celery, carrot, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 20 minutes. Discard bay leaf. Mix in potatoes and parsley. Let cool.
  •  Spoon filling in premade pie crust bottom. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
  •  Mix egg yolk with 2 tsp water; brush over top. Cut steam vents in top.
  •  Bake in bottom third of 400 F oven until hot and golden brown, about 45 minutes. Let cool before slicing.Recipe courtesy of: Shel Zoklewich