Entrée Pies: Tourtiere 10 by Recipe Cottage

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	Tourtiere 10

		Tortiere with Herbs, Mustard and Herb Sauce 2 1/2 cups flour 1 tsp salt 1/2 cup hot water 1 egg, well beaten 2 tsp baking powder 1/2 lb shortening 2 tsp lemon juice 1 lb lean ground pork 1/2 tsp salt 1/2 tsp thyme 1/2 tsp dry mustard 1 potato, boiled and mashed 1 onion, finely chopped 1/4 tsp pepper 1/2 tsp sage 1/2 tsp cloves 1 celery stalk, minced 1/2 tsp sage 1/4 cup butter 1 tablespoon parsley 2 1/2 cups consomme 1/2 tsp thyme 1/2 cup flour 1 cup mushrooms, chopped 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. 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. 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.