Mushroom Tourtiere

Recipe courtesy of Catherine from Liking Pineapples.

Prep Time: 30 mins. | Cook Time: 1 hr.


1 tbsp veg oil
1 lb. ground pork
1 lb. ground turkey
1½ cups chicken broth
3 onion, minced
½ to 1 lb. sliced mushrooms
1 celery branch, minced
3/4 tsp rock salt
1/2 tsp cinnamon
1/2 tsp pepper
1/2 tsp savory
1/2 tsp cloves ground
1 cup panko
1/2 cup chopped fresh parsley

3 cups flour
1/2 tsp salt
1 cup butter
1 egg
2 tsp vinegar
ice water


1. In a large pan, heat the oil on medium heat. Add the turkey and the pork and cook for 7-10 min. Add the broth, the onion, the mushrooms, the celery and the spices (salt, cinnamon, pepper, savory and cloves) and let simmer for 40 minutes, until there is only about 2 or 3 tablespoons of liquid remaining. Allow to cool for a few minutes and add the parsley and the panko, mix well and reserve.
2. In a bowl, mix the dry ingredients. Add the butter and pinch it in with your hands. Beat the egg with the vinegar, then add ice water to make 2/3 cup total. Add the wet ingredients to the dry ingredients and mix until it comes together (it may seem a bit dry but that’s fine). Divide the dough into 8, form each piece into a ball, flatten in a disk, wrap in plastic wrap and refrigirate for 30 minutes.
3. Working one dough disc at a time, on a large floured surface, roll the dough to a large rectangle. Add the filling and close the dough forming a log. Put the formed logs back in the fridge until you are ready to bake them (you can also freeze them at this point). When you are ready to cook them, pre-heat your oven at 350F, cut vents on top of each one and brush them with milk. Cook them for 30-45 mins until the pastry is golden brown.