The Best Tourtière
Recipe By: Lucy Waverman (http://lucywaverman.com/)
Serving Size: 8
Preparation Time: 1 hour 45 minutes
Cooking Time: 2 hours
2 tablespoons vegetable oil
3 cups onion, chopped
2 pounds (1 kilogram) ground pork
1 tablespoon garlic, chopped
1 teaspoon allspice
½ teaspoon cayenne or more to taste
2 teaspoons dried thyme
1 bay leaf
1 tablespoon dried savoury
1 teaspoon ground nutmeg
Salt and freshly ground pepper to taste
1 cup beef broth
3 tablespoons rolled oats
¼ cup fresh parsley, chopped
1 Pie crust
1. Heat oil in a skillet. Add onion and cook until beginning to brown, about 8 to 10 minutes. Add ground pork and cook, stirring to break up clumps of meat until pinkness disappears, about 3 minutes. Drain fat. Add garlic and all the spices, stir together and sauté for 1 minute. Add beef broth and oats.
2. Cover and simmer for 45 minutes, stirring occasionally, or until pork is cooked and mixture is thick. Stir in parsley and remove bay leaf. Cool.
3. Preheat oven to 450 F°. Divide pastry in half. Roll out half to fit a 9 or 10-inch deep pie plate or loose bottom flan pan. Add filling. Cover with remaining pastry, sealing edges and cutting away any excess. Make 3 or 4 incisions on top of pastry to allow steam to escape and decorate with a few pastry leaves.
4. Bake for 10 minutes then reduce heat to 375 F and bake for 45 minutes. If the pastry browns too quickly, tent it with foil until finished cooking. Serve hot or cold.
