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Name: Tourtiere
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Thyme; 1/2 ts Sage; 1/2 ts Salt; 1/2 ts Thyme; 1 tb Parsley; 1/2 c water Hot; 1/2 ts Cloves; 1 stalk Celery minced; 2 ts Baking Powder; 1 lb Pork; lean ground; 1 ts Salt; 2 ts Lemon juice; 2 1/2 c Consomme; 1/2 c Flour; 2 1/2 c Flour; 1/4 c Butter; 1/4 ts Pepper; 1/2 ts Dry mustard; 1 Onion finely chopped; 1/2 ts Sage; 1/2 lb Shortening; 1 Egg well beaten; 1 c Mushrooms chopped; 1 Potato boiled & mashed

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INGREDIENTS

Crust
1/2 ts Thyme
HERB SAUCE
1/2 ts Sage
1/2 ts Salt
1/2 ts Thyme
1 tb Parsley
1/2 c water ; Hot
1/2 ts Cloves
1 stalk Celery ; minced
2 ts Baking Powder
FILLING
1 lb Pork; lean ground
1 ts Salt
2 ts Lemon juice
2 1/2 c Consomme
1/2 c Flour
2 1/2 c Flour
1/4 c Butter
1/4 ts Pepper
1/2 ts Dry mustard
1 Onion ; finely chopped
1/2 ts Sage
1/2 lb Shortening
1 Egg ; well beaten
1 c Mushrooms ; chopped
1 Potato ; boiled & mashed

Servings

INSTRUCTIONS

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. Source: Harrowsmith Cookbook vol.3

NOTES

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Tourtiere

Crust
1/2 ts Thyme
 HERB SAUCE
1/2 ts Sage
1/2 ts Salt
1/2 ts Thyme
1 tb Parsley
1/2 c water Hot
1/2 ts Cloves
1 stalk Celery minced
2 ts Baking Powder
 FILLING
1 lb Pork; lean ground
1 ts Salt
2 ts Lemon juice
2 1/2 c Consomme
1/2 c Flour
2 1/2 c Flour
1/4 c Butter
1/4 ts Pepper
1/2 ts Dry mustard
1 Onion finely chopped
1/2 ts Sage
1/2 lb Shortening
1 Egg well beaten
1 c Mushrooms chopped
1 Potato boiled & mashed

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.    Source: Harrowsmith Cookbook vol.3

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 8

Calories: 772
Calories from Fat: 491 (64%)

Amt Per Serving		% DV

	Total Fat 54.6g	73 %
	Saturated Fat 22.7g	113 %
	Monounsaturated Fat 22.9g
	Polyunsanturated Fat 5.5g
Cholesterol 101.9mg		31 %
Sodium 1108.4mg		38 %
Potassium 448.5mg		12 %
Total Carbohydrate 51.5g		15 %
	Dietary Fiber 3g	12 %
	Sugars, other 48.5g
Protein 18g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 772

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