Tortiere #3
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Tortiere #3
  Holiday    Canadian    Mushrooms  
Last updated 6/12/2012 12:56:24 AM. Recipe ID 18598. Report a problem with this recipe.
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      Title: Tortiere #3
 Categories: Meats, Holiday, Canadian, Mushrooms
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Flour
      1 ts Salt
    1/2 c  Hot water
      1    Egg; well beaten
      2 ts Baking powder
    1/2 lb Shortening
      2 ts Lemon juice

MMMMM--------------------------FILLING-------------------------------
      1 lb Pork; lean ground
    1/2 ts Salt
    1/2 ts Thyme
    1/2 ts Dry mustard
      1    Potato; boiled & mashed
      1    Onion; finely chopped
    1/4 ts Pepper
    1/2 ts Sage
    1/2 ts Cloves

MMMMM-------------------------HERB SAUCE------------------------------
      1    Celery stalk; minced
    1/2 ts Sage
    1/4 c  Butter
      1 tb Parsley
  2 1/2 c  Consomme
    1/2 ts Thyme
    1/2 c  Flour
      1 c  Mushrooms; chopped
 
  For Crust: Combine flour, baking powder and salt in large mixing bowl.
  Measure in 2/3 cup cold shortening and cut into flour till mealy.
  Completely dissolve remaining 1/2 cup shortening in hot water (heat as
  necessary to dissolve). Cool. Add lemon juice and egg to
  water-shortening mixture.  Mix liquid into flour mixture till dough
  leaves the sides of the bowl. Turn out onto lightly floured board and
  knead for about 1 minutes or till all flour is blended. Wrap in waxed
  paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and
  line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer
  meat and 1/2 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 400F
  for 30 minutes. For sauce: Simmer all ingredients except for flour,
  parsley and mushrooms for 1 hour. Add to sauce and stir till
  thickened, then add parsley and mushrooms Simmer for 10 minutes.
  Serve with tortiere.
  




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Recipe ID 18598 (Apr 03, 2005)

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