Tourte De Noel
- 3 pounds pork lean, diced
- 4 small onions chopped
- 4 each potatoes diced, cooked
- 2 teaspoons sage
- 1 tablespoon savory
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 3 tablespoons flour, all-purpose
- 4 tablespoons butter
- 4 tablespoons lard
- 1 each eggs well beaten
- 1/4 teaspoon salt
- 1/2 teaspoon savory
- 2 cups flour, all-purpose
- 8 tablespoons water ice cold
- Place the meat and onion in saucepan, with just enough water to barely cover the meat.
- Cover and simmer 1 hour.
- Add the cooked potatoes, sage, savory, salt and pepper.
- Simmer together 20 minutes.
- Make a ball of the butter and flour.
- Add to meat juice and cook until sauce is creamy.
- Taste for seasoning, then cool.
- Pour into pastry-lined baking dish and cover with top crust.
- Bake at 400F (200C) until golden brown.
- This tourte also freezes well.
- Pastry: Cream together the butter and the lard.
- Stir in the eggs, salt and sage.
- Mix well and work in the flour with your hands.
- Sprinkle half the water on top and blend; then add the rest of the water, enough to make the dough cling together.
- Do not overwork the pastry nor make it too wet.
- Roll out as thinly as possible on a floured board and line the bottom and sides of a round baking dish.
- Refrigerate until ready to use.
pork lean, onions, potatoes, sage, salt, black pepper, butter, flour, butter, lard, eggs, salt, savory, flour, water
Taken from recipeland.com/recipe/v/tourte-de-noel-41955 (may not work)