Entrée Pies: Tourtiere 15 by Recipe Cottage

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	Tourtiere 15

		Tourtiere (Quebec Pork Pie) Yield: 6 servings 1 pound ground pork 1/2 cup onion, finely chopped 1 cup mashed potatoes 1/2 tsp ground black pepper 1 bay leaf 1/2 tsp dried savory 1/4 tsp dried rosemary 1/4 tsp nutmeg Pinch of cinnamon Salt to taste Pastry for double crust pie 1 egg, beaten to blend with 1 tablespoon water (for glaze) In a large frying pan combine pork, onion, and spices. Stir in mashed potatoes and cook 1 to 2 minutes. Remove bay leaf. Line a 9-inch pie plate with 1/2 the pastry. Let meat mixture cool to lukewarm, and then spoon into the pie shell and cover with remaining pastry, seal edges, and cut steam vents in the top. Bake in preheated 400F oven for 15 minutes. Brush crust with egg glaze. Decrease temperature to 375F and bake until pastry is golden, about 35 minutes. Cheddar Cheese Pie Crust 2 1/2 cups unbleached all purpose flour 1/2 teaspoon salt 1/2 cup chilled solid vegetable shortening, cut into pieces 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces 6 ounces extra-sharp cheddar cheese, coarsely shredded 2/3 cup (about) ice water Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.