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LOCATION: Recipes >> Entrée Pies >> Tourtiere 18

Print this Recipe    Tourtiere 18


3 cups sifted flour
1 teaspoon salt
3/4 cup shortening (butter or lard)
1 egg, beaten
4 tablespoons cold milk
3 pounds pork or 1 1/2 pounds pork and 1 1/2 pounds veal
3 slices bacon
2 onions
1 clove garlic, minced
1/2 cup boiling water
1 1/2 teaspoons salt
1/2 teaspoon pepper
pinch of sage
3 tablespoons chopped parsley

Sift the flour and salt together. Cut in the shortening with a
pastry blender or two knives until the consistency of corn meal.
Combine the beaten egg and the milk and add to the flour mixture.
Toss lightly with a fork until a ball of dough is formed. Wrap in
wax paper and chill for at least 1 hour.

If possible, use both pork and veal, as the dish will have a better
flavor. Grind the meat, bacon, and onions. Add the garlic and mix.
Place in a heavy ungreased saucepan, and cook over medium heat for
5 minutes, stirring constantly. Add the water, salt, pepper, sage,
and parsley. Cover and cook for 20 minutes. The mixture should not
be allowed to become too dry, and small quantities of boiling water
should be added if required. Cool for 15 minutes.

Remove the dough from the refrigerator and divide into four pieces,
two of which should be slightly larger than the other two pieces.
Preheat oven to 450 F. Roll out the four pieces of dough on a
lightly floured surface. Line two 8-inch pie plates with the larger
pieces of dough. Fill them equally with the meat mixture. Cover
each pie with the smaller pieces of dough. Make a few slits across
the top of each pie. Bake in a 450 F oven for 10 minutes. Reduce
heat to 350 F and bake for 25 minutes, or until well browned.

Serves 6.


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