A traditional French Canadian dish that is served at late night feasts and parties on Christmas Eve.
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*
1 egg, beaten
1 teaspoon water
- 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.
- 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.
- 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.
- 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 servings.
Tip: Can be frozen before baking. Thaw in refrigerator for 6 hours. Bake for 1 1/4 hours shielding edge with foil if necessary.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.