Reveillon Tourtiere Best Dishes

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Reveillon Tourtiere

"A French Canadian meat pie generally served Christmas Eve, this pie has a lightly spiced and herbed red meat filling with a pastry crust."

Ingredients :

1 tablespoon vegetable oil
2 pounds ground red meat
1 half cups pork 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
half teaspoon floor black pepper
half teaspoon dried savory
1/four teaspoon floor cloves
1 cup fresh bread crumbs
half cup chopped parsley
1 recipe pastry for a 9 inch double crust pie
1 egg
1 teaspoon water

Instructions :

Prep : 45M	Cook : 8M	Ready in : 5H40M

In a big skillet, warmth oil over medium high warmth. Cook red meat, breaking apart with spoon, for about 10 mins or until no longer crimson. Drain fats.
Stir in inventory, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; deliver to a boil. Reduce warmness to medium low. Simmer for 35 to forty five mins, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning in your liking. Cover, and refrigerate until bloodless. The filling can be saved for as much as at some point.
Preheat oven to 375 ranges F (a hundred ninety stages C).
Roll out pastry to approximately 1/eight inch thickness, and in shape to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with pinnacle pastry, urgent edges together to seal. Trim and flute pastry aspect. Beat egg with water, and brush over the pinnacle pastry. Cut steam vents in top.
Bake in preheated oven until pastry is golden brown, approximately forty five minutes. Allow to cool for about 10 minutes before serving.

Notes :

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