Reveillon Tourtiere

Canadian.Recipes's picture

Sep. 07, 2009


Vegetable oil 15 Milliliter (1 tablespoon)
Ground pork 2 Pound (1 kilogram)
Beef stock 375 Milliliter (1 1/2 cups)
Onions 3 , finely chopped
Garlic 3 Clove (15 gm) , minced
Sliced mushrooms 2 Cup (32 tbs)
Finely chopped celery 250 Milliliter (1 cup)
Salt 3/4 Teaspoon
Cinnamon 1/2 Teaspoon
Pepper 1/2 Teaspoon
Dried savory 1/2 Teaspoon
Ground cloves 1/4 Teaspoon
Fresh bread crumbs 1 Cup (16 tbs)
Chopped fresh parsley 1/2 Cup (8 tbs)
9 inch double crust pie pastry 1
Egg 1 , beaten
Water 1 Teaspoon


In large skillet, heat oil over medium high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink.

Drain off fat.

Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to boil.

Reduce heat to medium low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tbsp (25 mL) liquid remains.

Stir in fresh bread crumbs and parsley.

Taste and adjust seasoning if necessary.

Cover and refrigerate until cold or for up to 1 day.

On lightly floured surface, roll out bottom pastry to 1/8 inch (3 mm) thickness; fit into 9 inch (23 cm) pie plate.

Spoon filling into pie shell, smoothing top.

Roll out top pastry.

Moisten rim of pie shell with water.

Cover with top pastry, pressing edges together to seal.

Trim and flute pastry edge.

Combine egg with water; brush some over pastry.

Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.

Cut steam vents in top; bake in 375°F (190°C) oven for 40 to 45 minutes or until golden brown.

Let cool for 10 minutes.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3599Calories from Fat 2205

 % Daily Value*

Total Fat 245 g376.9%

Saturated Fat 87 g435%

Trans Fat 0 g


Sodium 3364 mg140.17%

Total Carbohydrates 165 g55%

Dietary Fiber 22 g88%

Sugars 63 g

Protein 185 g370%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet