French Canadian Tourtiere
- 1-1/2 lb. ground pork
- 1 md. onion, chopped
- 2 cloves garlic, minced
- 3/4 cup water
- 1 tsp. salt
- 1/4 tsp. each pepper, thyme, savory
- sage
- 1 dash round cloves
- 1 very sm. bay leaf, crumbled
- 5 cups all purpose flour
- 1 tbsp. salt
- 1 lb. lard
- 1 egg
- 1 tbsp. vinegar
- Cold water
- FOR THE FILLING: In skillet or heavy saucepan, cook pork just until it loses its pink color, stirring with a fork.
- (If meat is very fat, drain off a little of the fat).
- Add remaining ingredients, cover and simmer about 15 minutes or until most of the liquid is absorbed but mixture is still very moist.
- Cool a few minutes.
- Line a 10-inch (or deep 9-inch) pie plate with pastry, fill with meat mixture, and cover with top crust; seal edges and cut a few slits in top.
- For a shiny crust, brush with slightly beaten egg (if you're making pasty at same time, reserve a little of the egg).
- Bake in 425 F. oven until well-browned, about 30 minutes.
- To serve, cut into 6 or 8 wedges.
- FOR THE PIE CRUST: This easy pastry is always rich, tender and flaky.
- It's good for everything from tourtier and quiche to mince pies and butter tarts.
- Combine flour and salt.
- Cut in lard until mixture looks like coarse meal.
- In a measuring cup, beat egg and vinegar with a fork; add cold water to make 1 cup liquid.
- Gradually add just enough liquid to make dough cling together, mixing with a fork.
- Press into a ball.
- Wrap in plastic wrap and store in refrigerator.
- Will keep up to 3 weeks.
- Makes 6 pie shells or 3 double crusts.
- (Allow to soften a bit at room temperature before rolling.)
ground pork, onion, garlic, water, salt, pepper, sage, cloves, very, flour, salt, lard, egg, vinegar, water
Taken from www.foodgeeks.com/recipes/20572 (may not work)