Reveillon Tourtiere

Recipe View In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and no longer pink (approximately 8-10 minutes). Drain off any excess fat.

Recipe View Stir in the beef stock, chopped onions, minced garlic, sliced mushrooms, chopped celery, salt, cinnamon, black pepper, dried savory, and ground cloves. Bring the mixture to a boil, then reduce the heat to low and simmer gently, uncovered, for 35-45 minutes, or until only about 2 tablespoons of liquid remain. Stir occasionally to prevent sticking.

Recipe View Stir in the fresh bread crumbs and chopped parsley. Taste the filling and adjust the seasoning as needed. Remove from heat, cover, and refrigerate until completely cooled (at least 2 hours, or preferably overnight). This allows the flavors to meld and the filling to firm up.

Recipe View Preheat your oven to 375°F (190°C).

Recipe View On a lightly floured surface, roll out half of the pastry to about 1/8 inch thickness. Carefully transfer the pastry to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess pastry and crimp the edges.

Recipe View Spoon the cooled pork filling into the prepared pie crust, distributing it evenly.

Recipe View Roll out the remaining pastry to 1/8 inch thickness. Moisten the rim of the bottom crust with a little water. Carefully place the top crust over the filling, pressing the edges together to seal. Trim any excess pastry and flute the edges for a decorative finish.

Recipe View In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash evenly over the top crust. This will help the crust turn a beautiful golden brown in the oven.

Recipe View Cut several slits or vents in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.

Recipe View Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is heated through. If the crust starts to brown too quickly, you can tent it with foil during the last 15-20 minutes of baking.

Recipe View Remove the tourtiere from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.