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TOURTIERE
This recipe was given to me by my French-Canadian mother-in-law (when she still liked me! *LOL*). The dish is traditional fare in Quebec, and is usually eaten cold for supper after midnight Mass, but it is even better served warm. A good Tourtiere is usually made with all pork, and requires a fine flaky and rich pastry.

Serves: 6
FILLING:
1 tablespoon vegetable oil
1/2 pound Lean Ground Beef
1/2 pound Lean Ground Pork
1/2 cup finely chopped Onions
1/4 cup finely chopped Celery
1 clove Garlic -- crushed
1/3 cup milk
1 russet potato, peeled and cooked -- cut in 1/4" dice
1 teaspoon Salt
1/4 teaspoon dried Marjoram -- crushed
1/8 teaspoon ground Cloves
1/8 teaspoon ground Mace
1/8 teaspoon Pepper
2 tablespoons All-purpose flour

CRUST:
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup lard, vegetable shortening, or a combination
1 egg yolk
1 1/2 teaspoons white vinegar
8 tablespoons ice water
2 tablespoons heavy cream

FILLING: Heat oil in a large skillet and cook meats, onion, celery and garlic until meat is no longer pink and vegetables are tender and juices have evaporated, about 15 minutes. Add milk and cook until evaporated, about 15 minutes. Remove from heat and add potato and seasonings; mix well. Blend flour into meat mixture. Cover and set aside to cool completely.

CRUST: Sift together the flour and salt into a mixing bowl. Cut shortening pieces into flour mixture until it resembles coarse crumbs. In a small bowl. whisk together the egg yolk, vinegar and water. Add gradually to flour mixture until dough just begins to hold together. Transfer dough to a floured surface and knead several times. Divide dough in half into two flat disks, wrap in plastic and chill 1 hour.

Preheat oven to 400 degrees; Roll out dough for one crust into 11" round and carefully place into a 9-inch pie plate or dish, leaving 1/2-inch overhang. Pile meat mixture into pie shell. Roll out second crust and cover meat mixture with second pie crust, folding edge of top pastry under edge of lower pastry; press firmly together. Flute edges with fingers; cut four 2-inch slits in the top. Brush top and edges with cream and bake 30 minutes or until golden brown. Serve cold or warm. (Can be made the day before and refrigerated. To re-heat, warm in 350 degree oven about 30 minutes or until heated through.)

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved