French Canadian Tourtiere

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Sue Byrom

ingredients

For the filling:

• 1 onion, diced
• 1 stalk celery, chopped
• 2 T. unsalted butter
• 2 cloves garlic, minced
• 1 lb.boneless pork shoulder, diced
• 3/4 cup chicken stock
• 1/2 teaspoons salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• 2 T. fresh breadcrumbs
• 1 egg, beaten w/2 T. cream for glaze

For the shell:

• 2 cups all-purpose flour
• 1 stick (1/2 cup) cold shortening
• 1/2 t. salt

See full recipe

Source: Sue Byrom

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