Yield: 8 servings
|2 teaspoons||Baking powder Salt|
|1 pounds||Pork; lean ground|
|1 \N||Onion; finely chopped Salt Pepper|
|1 \N||Celery stalk; minced|
|½ teaspoon||Thyme Hot water|
|2 teaspoons||Lemon juice|
|1 \N||Egg; well beaten|
|½ teaspoon||Dry mustard|
|1 \N||Potato; boiled & mashed|
|1 cup||Mushrooms; chopped|
For Crust: Combine flour, baking powder and salt in large mixing bowl.
Measure in ⅔ cup cold shortening and cut into flour till mealy.
Completely dissolve remaining ½ 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 ⅔ of the dough and line a casserole dish. Reserve ⅓ for top crust.
For Filling: Simmer meat and ½ 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.
Source: Harrowsmith Cookbook vol.3