SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 605.2
  • Total Fat: 39.2 g
  • Cholesterol: 224.0 mg
  • Sodium: 747.2 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 36.8 g

View full nutritional breakdown of Reveillon Tourtiere calories by ingredient
Report Inappropriate Recipe

Reveillon Tourtiere

Submitted by: LAFROGGUE
Reveillon Tourtiere

Introduction

French Canadian traditional Christmas meat pie French Canadian traditional Christmas meat pie
Number of Servings: 8

Ingredients

    Canola Oil, 1 tbsp
    Ground Pork, 32 oz
    Beef broth, bouillon, consomme, 1.5 cup
    Onions, raw, 3 medium (2-1/2" dia)
    Garlic, 3 cloves
    Mushrooms, fresh, 2 cup, pieces or slices
    Celery, raw, 1 cup, diced
    Cinnamon, ground, 0.5 tsp
    Salt, 0.75 tsp
    Pepper, black, 0.5 tsp
    Savory, ground, 0.5 tsp
    Cloves, ground, 0.25 tsp
    White Bread, 1 cup, crumbs
    Parsley, 0.5 cup
    Egg, fresh, 1 cup (4.86 large eggs)
    Water, tap, 0.3 fl oz
    Pie crust, frozen, ready-to-bake, 2 crust, single 9"

Directions

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 or consomme, 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, smothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges tog. to seal. Trim and flute pastry edge.
Combine egg and 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 C0 oven for 40 to 45 min. or until golden brown. Let cool for 10 min. Makes 8 to 10 servings.







Great Stories from around the Web


Rate This Recipe