Recipe(tried): Mushroom and Chicken Tourtiere

Mushroom and Chicken Tourtiere

1 lb ground chicken or turkey (500 g)
1 cup chopped onion (250 mL)
1 clove garlic, minced
1 tbsp oil (15 mL)
8 oz. sliced mushrooms (250 g)
1 cup chicken stock (250 mL)
3/4 cup breadcrumbs (175 mL)
1 bay leaf
1/2 EACH thyme, marjoram and salt (2 mL)
1/4 tsp EACH ground cloves and black pepper (1 mL)
1 tbsp chopped fresh parsley (15 mL)
2 (9-inch; 23 cm) unbaked pastry shells

In large skillet, brown chicken with onions and garlic in oil until onion is limp.

Stir in mushrooms. Cook and stir, 2 to 3 minutes.

Add stock, breadcrumbs and spices except parsley. Cook, stirring occasionally, about 10 minutes. Discard bay leaf. Stir in parsley.

Spoon mixture into one pie shell. Cut vents or decorative shapes in second pie shell. Place over filling. Crimp edges.

Bake in 450 degree F (220 degree C) oven 15 minutes.

Reduce heat at 350 F (180 C). Continue baking 10 to 15 minutes until pastry is golden brown.

Makes 6-8 servings