Tourtiere for Reveillon

[Northern Light]

Reveillon is a feast that is celebrated after Midnight Mass on Christmas in many parts of Quebec, Canada. Tourtière, pronounced as tortière, is a meat pie originating from Lower Canada, as it was known until 1867, usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie.

I have made this for many years for our dinner on Christmas Eve. It can be made well in advance of the day and frozen, to be baked and served with salad. We usually eat ours before church, with a nice chutney on the side.

French Canadian Tourtiere

Ingredients
Original recipe makes 1 9-inch pie Change Servings

1 1/2 pound lean ground pork
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Directions

1. In a saucepan, combine pork, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.