Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pork Tourtière Pie

4.5
Save
Rate
Tap to rate
PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
340 min
SERVINGS
8 servings
Dinner French Canadian
Pork Tourtière Pie
Ingredients
  • 1 tablespoon vegetable oil
  • 2 pounds ground pork
  • 1 1/2 cups beef stock
  • 3 small onion, chopped
  • 2 cups fresh sliced mushrooms
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon ground cloves
  • 1 cup fresh bread crumbs
  • 1/2 cup chopped parsley
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 egg
  • 1 teaspoon water
Instructions
1
Heat a substantial amount of oil in a large cooking vessel over an elevated heat setting. Cook the pork by breaking it apart with a utensil, for approximately 10 minutes or until it reaches a fully cooked state. Discard excess fat.
2
Introduce the stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves into the mixture. Bring the ingredients to a boil before reducing the heat to a lower setting. Allow the mixture to simmer for 35 to 45 minutes, or until only two tablespoons of liquid remain. Incorporate fresh bread crumbs and parsley into the mixture. Taste, and make any necessary adjustments to the seasoning.
3
Transfer the filling to a chilled environment for refrigeration until it reaches a suitable consistency. The prepared filling can be stored safely for up to one day.
4
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
5
Unfold the pastry dough to a thickness of approximately one-eighth inch. Place the dough into a pie dish, ensuring it covers the entire surface. Fill the pastry-lined pie dish with the prepared filling. Unfold the top layer of pastry and moisten its rim with water. Secure the pastry in place by pressing the edges together, forming a tight seal. Trim and flute the excess pastry around the pie shell.
6
Dip an egg into water, and brush it over the top layer of pastry. Create small openings in the pastry to allow steam to escape.
7
Bake the pie in the preheated oven until the pastry is golden brown, approximately 45 minutes. Allow it to cool for about 10 minutes before serving.