http://allrecipes.com/Recipe/Reveillon-Tourtiere/Detail.aspx

A French Canadian meat pie usually served Christmas eve, this pie has a lightly spiced and herbed pork filling with a pastry crust.

Original recipe yield 1 -9 inch pie.

Ingredients:

• 1 tablespoon vegetable oil
• 2 pounds ground pork
• 1 1/2 cups beef stock
• 3 small onion, chopped
• 2 cups fresh sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chopped celery
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried savory
• 1/4 teaspoon ground cloves
• 1 cup fresh bread crumbs
• 1/2 cup chopped parsley
• 1 recipe pastry for a 9 inch double crust pie
• 1 egg
• 1 teaspoon water

Directions:

• In a large skillet, heat oil over medium high heat.
• Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink.
• Drain fat.
• Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil.
• Reduce heat to medium low.
• Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left.
• Stir in fresh bread crumbs and parsley.
• Taste, and adjust the seasoning to your liking.
• Cover, and refrigerate until cold.
• The filling can be stored for up to one day.
• Roll out pastry to about 1/8 inch thickness, and fit to pie plate.
• Spoon filling into shell.
• Roll out top pastry.
• Moisten rim of pie shell with water.
• Cover with top pastry, pressing edges together to seal.
• Trim and flute pastry edge.
• Beat egg with water, and brush over the top pastry.
• Cut steam vents in top.
• Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until golden brown.
• Allow to cool for about 10 minutes before serving.