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