Tourtiere #3 (canadian)
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Tourtiere #3 (canadian)
  Canadian  
Last updated 6/12/2012 1:27:09 AM. Recipe ID 61908. Report a problem with this recipe.
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      Title: Tourtiere #3 (canadian)
 Categories: Meats, Main dish
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Flour
      2 ts Baking powder
      1 ts Salt
    1/2 lb Shortening
    1/2 c  Hot water
      2 ts Lemon juice
      1    Egg; well beaten

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

MMMMM-------------------------HERB SAUCE------------------------------
      1    Celery stalk; minced
  2 1/2 c  Consomme
    1/2 ts Sage
    1/2 ts Thyme
    1/4 c  Butter
    1/2 c  Flour
      1 tb Parsley
      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 61908 (Apr 03, 2005)

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