French Canadian Tourtiere II

Bergy's Note:

This French Canadian Dish has a very distinct flavor. Each chef has his/her own recipe that they hoard because they know their's is the best. This is not my recipe but it is tried and true

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 4

Yield: 1.0 seven a ...

• 1 onion , chopped
• 1 stalk celery , chopped
• 2 tablespoons butter
• 3 garlic cloves , minced
• 1 lb ground lean pork
• ¾ cup chicken stock
• ½ teaspoon thyme
• ¼ teaspoon allspice
• ½ teaspoon salt
• 1 bay leaf
• 2 tablespoons breadcrumbs
• pastry for double-crust pie (you can use ready-made but if possible, make your own, the crust should be very flakey or short)
• 1 egg , beaten
• 2 tablespoons cream

Directions:

1. In a saucepan melt the butter and saute the garlic, onion & celery approximately 4 minutes.
2. Add pork and break it up so there are no lumps, cook the meat until it changes color.
3. Add chicken stock, thyme, salt, allspice and the bay leaf.
4. Cover and simmer for 30 minutes.
5. Remove the bay leaf.
6. Let the mixture cool and add bread crumbs.
7. Place in pie crust and put top crust on sealing the edges by fluting the crusts together.
8. Cut an X in the center of the top crust.
9. Glaze with egg & cream (just brush it on).
10. Start baking it in lower 1/3 of the oven in a 425 oven for 10 minutes, lower heat to 375, transfer the pie to the middle of the oven and bake for 25 minutes or until the crust is golden.

Reviews

[Chef #48136]

I made this for my husband and he wasn't crazy about it. I think you're right about each chef having their own recipe... and he's just used to his mother's version. After simmering the pork for 30 minutes I still had a lot of broth left in the pan, which I wasn't sure whether or not to drain. I ended up draining it, hope that was the right thing to do. It turned out well, it just wasn't "THE" recipe for my husband.