Tourtiere

By broots

Ingredients

• A Flaky Pastry Recipe for use with Tourtiere:
• 1 lb pork -- minced
• 1 small onion -- chopped
• 1 small garlic clove -- minced
• 1/2 tsp salt
• 1/4 tsp celery salt
• 1/4 tsp ground cloves
• 1/2 cup water
• 1/4 cup bread crumbs -- up to 1/2 cup
• Break an egg into a measuring cup and beat lightly with a fork. Add the juice of one lemon, along with 2 ice cubes and fill to the two-thirds mark with water. Mix well together. Let stand until ready to use.
• Place in a large bowl 3 cups of all-purpose flour, 1teaspoon of salt, a good pinch of soda and a half pinch of sugar.
• Cut into the flour, half pound (one cup) of pure lard. Use a pastry blender or two knives.
• Add half the liquid to the flour and mix well with a fork. Keep liquid (no ice cubes) until the dough clings together in a ball. Turn on table, gather together and use as needed.

Preparation

Step 1

Place all the ingredients except the bread crumbs and pastry in a saucepan.
Bring to a boil and cook uncovered for 20 minutes over medium heat. Remove
from heat and add a few spoonfuls of bread crumbs. Let stand for 10
minutes. If the fat is sufficiently absorbed by the bread crumbs, do not
add more. If not, continue in the same manner.

Cool and pour into a pastry-lined pie pan. Cover with crust. Bake at 400
degrees until golden brown. Serve hot. A cooked tourtiere can be frozen 4-5
months. It does not have to be thawed out before reheating.

To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.