Pork tourti�re
Source of Recipe
Elaine
Recipe Introduction
Tourti�re is the cr�me de la cr�me 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. Tourti�re is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.
List of Ingredients
1 tbsp Vegetable oil
2 lb Ground pork
1-1/2 cups Beef stock
3 Onions, finely chopped
3 Cloves garlic, minced
2 cups Sliced mushrooms
1 cup Finely chopped celery
3/4 tsp Salt
1/2 tsp Each cinnamon, pepper and dried summer savory
1/4 tsp Cloves
1 cup Fresh bread crumbs
1/2 cup Chopped fresh parsley
Pastry for double-crust 9- or 10-inch pie
1 Egg, beaten
1 tsp Water
Makes 8 to 10 servings.
Recipe
Variation: Turkey Tourti�re. Substitute turkey or chicken for pork. Substitute chicken stock for beef stock. Omit cinnamon, savory and cloves. Add 1/2 tsp dried marjoram and 1/4 tsp dried thyme.
Test Kitchen Tip:
To make tourti�re 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 oven for 1-1/4 hours or until heated through and pastry is golden, shielding edge with foil if necessary during last 30 minutes.
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