Tourtiere #3
Yield
4 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
vegetable shortening
|
|
| ½ | cup |
water
hot |
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | pound |
pork
lean |
|
| 1 | each |
onions
finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
cloves
|
|
| 1 | each |
potatoes
boiled and mashed |
*
|
| 1 | each |
celery stalks
minced |
|
| 2 ½ | cups |
beef stock
|
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | cup |
mushrooms
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 226.8 | g |
vegetable shortening
|
|
| 118 | ml |
water
hot |
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | each |
eggs
well beaten |
|
| 453.6 | g |
pork
lean |
|
| 1 | each |
onions
finely chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
cloves
|
|
| 1 | each |
potatoes
boiled and mashed |
*
|
| 1 | each |
celery stalks
minced |
|
| 591 | ml |
beef stock
|
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 59 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
parsley leaves
|
|
| 237 | ml |
mushrooms
chopped |
*
|
Directions
For Crust: Combine flour, baking powder and salt in large mixing bowl.
Measure in ⅔ cup cold shortening and cut into flour until mealy.
Completely dissolve remaining ½ cup shortening in hot watrer (heat as necessary to dissolve).
Cool. Add lemon juice and egg to water-shortening mixture.
Mix liquid into flour mixture until dough leaves the sides of the bowl.
Turn out onto lightly floured board and knead for about 1 minutes or until all flour is blended.
Wrap in waxed paper, refrigerate for 1 to 12 hours.
Roll out ⅔ of the dough and line a casserole dish.
Reserve ⅓ for top crust.
For Filling: Simmer meat and ½ cup water for 45 minutes.
Add onion and seasonings and simmer for 15 minutes.
Mix in mashed potatoes and cool.
Place in bottom crust, top with remaining dough and slit crust.
Bake at 400℉ (200℃) for 30 minutes.
For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour.
Add to sauce and stir until thickened, then add parsley and mushrooms Simmer for 10 minutes.
Serve with tortiere.
