2 Tourtiere Recipes

Tourtiere
6 Servings

2 lb Pork,ground
1    Onion,large
1    Garlic clove
1/8 t  Mace,ground
1/8 t  Sage,ground
1    Potato,small
1/4 c  Raisins
-Pepper,To Taste
-Water,boiling
Pastry for double crust pie

Finely mince onion and garlic. Peel and grate potatoes. Place pork,
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water is absorbed, 30
to 45 minutes. Stir frequently, reducing water if necessary to avoid
boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with
half of the pastry. Prick with fork and bake 10 minutes. Cool to room
temperature. Pour coled meat mixture into pie shell. cover with top
crust. Crimp and seal edges and cut vents to allow steam to escape.
Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till
crust is light brown and filling is bublly. Serve hot.

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CRUST  ==========================
2 1/2 c  Flour
2 t  Baking powder
1 t  -Salt
1/2 lb Shortening
1/2 c  -Hot water
2 t  Lemon juice
1    Egg,well beaten
FILLING  ========================
1 lb Pork,lean ground
1    Onion,finely chopped
1/2 t  -Salt
1/4 t  -Pepper
1/2 t  Thyme
1/2 t  Sage
1/2 t  Dry mustard
1/2 t  Cloves
1    Potato,boiled & mashed
HERB SAUCE  =====================
1    Celery stalk,minced
2 1/2 c  Consomme
1/2 t  Sage
1/2 t  Thyme
1/4 c  Butter
1/2 c  Flour
1 T  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 watrer (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.