Monday, 27 August 2012

Tourtiere, a Quebec specialty - Meat Pie

Servings:   4

A French Canadian pork pie served hot. (Can also be served cold)

Make dough for double crust pie, chill, wrapped, for 1 hour
1 onion, chopped
1 Tablespoon unsalted butter
1 lb. ground pork
1 stalk celery, chopped
2 garlic cloves, minced
3/4 cup chicken stock (I use homemade)
1/2 teasp. salt
1/2 teasp. thyme
1/4 teasp. ground allspice
1 bay leaf
2 Tablespoons fresh bread crumbs

In a saucepan cook onion & celery in butter over mod. heat, stirring frequently, for 4 mins. Add garlic and cook the mix for 2 mins. Add the pork and cook stirring until pork changes color. Add the chicken stock, the thyme, salt, allspice and bay leaf and simmer the mixture, covered, for 30 mins. Let it cool and stir in breadcrumbs.
Roll ball of dough into 9-inch round,fit it into a 7-inch pie plate & spoon pork mixture into it. Roll smaller ball of dough into 7.5 inch round and lay on top of the filling. Press edges together to seal pie and trim excess dough. Make a 1/2 inch X in the center, brush dough with egg glaze (1 egg, beaten with 2 Tablesp. cream) and bake the tourtiere in the lower third of a preheated oven (425 degrees F) for 10 mins. Reduce heat to moderately hot (375 degrees F), transfer the tourtiere to the middle of the oven and bake it for 25 mins. more, or until crust is golden.

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