Tourtiere #3

Servings: 8
Ingredients:

-----------------------------------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

———————————-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 and mashed

———————————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.

Source: Harrowsmith Cookbook vol.3

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