Crust:
2 1/2 c Flour
1 ts Salt
1/2 c Water; hot
1 Egg; well beaten
2 ts Baking powder
1/2 lb Shortening
2 ts Lemon juice
Filling:
1 lb Pork; lean ground
1/2 ts Salt
1/2 ts Thyme
1/2 ts Dry mustard
1 Potato; boiled & mashed
1 Onion; finely chopped
1/4 ts Pepper
1/2 ts Sage
1/2 ts Cloves
Herb Sauce:
1 Celery rib; minced
1/2 ts Sage
1/4 c Butter
1 tb Parsley
2 1/2 c Consomme
1/2 ts Thyme
1/2 c Flour
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 until
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
until dough leaves the sides of the bowl. Turn out onto lightly
floured board and knead for about 1 minutes or until 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 400°F for 30 minutes. For sauce: Simmer all
ingredients except for flour, parsley and mushrooms for 1 hour.
Add to sauce and stir until thickened, then add parsley and
mushrooms. Simmer for 10 minutes. Serve with the tourtiere.
