Tradition in my family is to have tourtiere Christmas eve.  I am not sure where we picked it up but it’s likely since my mother likes to keep some french traditions from our time of living in France and with Winnipeg’s large French-Canadian culture it’s found pretty much everywhere this time of year.  This one was the one we had every year.  I made them ahead and take them out for meals over the holidays since Christmas eve for us is now spent with the in-laws and they cook 🙂

Christmas Eve Tourtiere

1 tbsp oil
2 lb ground pork
1 1/2 cup beef stock
3 onions chopped
3 garlic cloves chopped
2 cups chopped mushrooms
1 cup chopped celery
1/2 tsp cinnamon, pepper, savory
1/4 tsp cloves
1 cup bread crumbs
1/2 cup chopped parsley

Pastry for 9-inch pie
1 egg beaten
1 tsp water

Add all but bread crumbs & parsley and simmer on medium low for 35-45 minutes or 2 tbsp liquid remains. Stir in bread & parsley. Cover & refrigerate for up to 1 day. Spoon filling into pie shell. Moisten rim with water cover with top pastry. Combine egg & water brush over pastry. Cut steam vents & bake at 375F 40-45 minutes until golden brown.

If freezing: freeze unbaked and thaw in fridge overnight (6 hours). Bake at 375F for 60-75 minutes.