A delightful twist on the traditional Canadian tourtière, this recipe combines savory pork filling with a flaky pastry crust.
Heat a large skillet over medium heat and cook the ground pork, breaking it up with a spoon, until browned.
Ensure the pork is evenly browned for a rich flavor.
Add the chopped onion, minced garlic, and diced celery to the skillet. Cook until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the salt, cinnamon, black pepper, savory, and ground clove. Cook for another minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
Remove the skillet from heat and stir in the fresh parsley. Let the filling cool completely.
Cooling the filling prevents the crust from becoming soggy.
Preheat the oven to 375°F (190°C). Roll out one pie crust and fit it into a pie plate.
Use a rolling pin to ensure an even thickness.
Spoon the cooled filling into the crust. Cover with the second pie crust, sealing and fluting the edges.
Moisten the edges with water to help seal the crusts together.
Beat the egg with cold water and brush over the top crust. Cut a few slits for steam to escape.
The egg wash gives the crust a golden, glossy finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Place the pie on a baking sheet to catch any drips.
Let the pie cool for 10 minutes before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
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