RÉVEILLON TOURTIÈRE

When it’s time for Réveillon (a special feast on Christmas Eve in Quebec), this is the pie that
welcomes everyone to the table. The super-flaky crust is filled to the brim with a savoury
spiced meat filling. Enjoy a slice with our Classic Chili Sauce.

HANDS-ON TIME
40 minutes
TOTAL TIME
3½ hours
MAKES
8 to 10 servings

INGREDIENTS:

• 1 tbsp vegetable oil
• 900 g ground pork
• 3 small onions, finely chopped
• 3 cloves garlic, minced
• 2 cups sliced white mushrooms
• 1½ cups sodium-reduced beef broth
• 1 cup finely chopped celery
• 1 tsp salt
• ½ tsp each cinnamon, pepper and dried savory
• ¼ tsp ground cloves
• 1 cup fresh bread crumbs
• ½ cup chopped fresh parsley
• 1 batch Easy-Roll Pie Pastry
• 1 egg yolk

DIRECTIONS:

1. In a large skillet, heat oil over medium-high heat; cook pork, breaking up with a spoon, until no longer pink, 7 to 10 minutes. Drain fat from pan.
2. Stir in onions, garlic, mushrooms, broth, celery, salt, cinnamon, pepper, savory, and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid remains, about 35 minutes.
3. Stir in bread crumbs and parsley. Transfer to a bowl; cover and refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
4. On a lightly floured surface, roll out half of the pastry to generous ⅛-inch (3 mm) thickness; fit into a 9-inch (23 cm) pie plate. Trim the edge to leave ¾-inch (2 cm) overhang.
5. Scrape filling into pie shell, pressing down lightly to pack.
6. Roll out remaining pastry to generous ⅛-inch (3 mm) thickness. Whisk egg yolk with 1 tsp water; brush some over bottom pastry rim.
7. Centre pastry over filling; trim to leave ¾-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge.
8. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in the top.
9. Bake on a rimmed baking sheet on the bottom rack in a 375°F (190°C) oven until the filling is bubbly and bottom is golden brown, loosely covering with foil if the top is darkening too quickly, about 1 hour.
10. Let cool in pan on rack for 10 minutes.

NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS:

• About 405 cal, 23 g pro, 23 g total fat (9 g sat. fat), 25 g carb, 2 g fibre, 111 mg chol, 572 mg sodium, 435 mg potassium.
• % RDI: 5% calcium, 21% iron, 12% vit A, 10% vit C, 29% folate.

TIP FROM THE TEST KITCHEN:

• Make sure to bake the tourtière on a rimmed baking sheet to catch any bubbling juices that overflow. It will save you from a messy oven cleanup.