“St. Michael’s Retreat 40th Anniversary Memory and Cookbook” was put together in 2003 in response to the many retreatants who had requested recipes of dishes they had enjoyed while on retreat, and in gratitude to the many cooks who provided food to thousands who had come to St. Michael’s since 1963.
In this Advent season, we would like to share one recipe provided to this cookbook is by our very own Br. Dominic Tessier, aptly named the “Br. Dominic Tessier’s Tourtière.”
Br. Dominic Tessier’s Tourtière
|1 tablespoon, vegetable oil|
2 lb, ground pork
1 ½ cup, beef stock
3 onions, finely chopped
2 cloves garlic, minced
2 cups, sliced mushrooms
1 cup, finely chopped celery
|¾ teaspoon, salt|
½ teaspoon each, cinnamon, pepper and dried savory
¼ teaspoon, ground cloves
1 cup, fresh bread crumbs
½ cup, chopped fresh parsley
Pastry for 9 inch double crust pie
1 egg, beaten
In a large frying pan, heat oil over medium heat; cook pork, breaking up with spoon, for 7-10 minutes. Stir in stock, onions, garlic, mushrooms, celery and spices; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35-45 minutes or until 2 tablespoons of liquid remains. Stir in fresh bread crumbs and parsley. Cover and refrigerate until cold or for up to 1 day.
Spoon filling into prepared pie shell, smoothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Cut holes to vent steam. Combine egg with water; brush over pastry. Bake at 400 degrees for 20 minutes, then reduce heat to 350 and loosely cover with tin foil, and continue baking for an additional 40 minutes. Let sit for 5 minutes before serving.
We hope that your Advent this year is full of peace and joy, with maybe a slice of tourtière!