A traditional French Canadian dish that is served at late night feasts/parties on Christmas Eve.

Reveillon Tourtiere

1 tablespoon vegetable oil
2 pounds ground pork
1 1/2 cups beef stock or broth
3 onions finely chopped
3 garlic cloves, finely minced
2 cups sliced mushrooms
1 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon each cinnamon, pepper and dried savory
1/4 teaspoon ground cloves
1 cup fresh bread crumbs
1/2 cup chopped fresh parsley
Pastry for 9-inch double crust pie (see recipe)
1 egg, beaten
1 teaspoon water

1. In a large skillet, over medium-high heat, cook pork until no longer pink; drain. Stir in stock, onions, garlic, mushrooms, celery and spices. Bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 35 to 45 minutes.
2. Remove from heat and stir in bread crumbs and parsley. Adjust seasonings if necessary. Transfer mixture to a covered bowl and refrigerate until chilled or overnight.
3. Spoon filling into prepared pie shell. Moisten rim of pie shell with water. Cover with top pastry, pressing edges to seal. Trim and flute pastry edge.
4. Combine egg with water. Brush some over pastry. Cut steam vents in top. Bake in a 375°F (190°C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes.

Makes 8 to 10 servings.

Note: Can be frozen before baking. Thaw in refrigerator for 6 hours. Bake for 1 1/4 hours shielding edge with foil if necessary.