Description
Tasty and delicious with a wonderful crust.
Ingredients
- All-purpose Flour
- Fine Salt
- Unsalted Butter
- Vegetable Shortening
- Lemon Juice
- Water
- Potatoes
- Ground Pork
- Onions
- Carrot
- Garlic Cloves
- Bay Leaves
- Ground Black Pepper
- Celery Seed
- Allspice
- Ground Cloves
- Apple Cider
- Egg
Instructions
- Combine flour with salt
- Cut in butter and shortening until mixture is a roughly even crumbly texture
- Add lemon juice and water and blend just until dough comes together
- Shape into a disc, wrap and chill for 30 minutes
- While pastry is chilling, prepare filling
- Filling: cook potatoes in an uncovered pot of salted water until tender and drain
- Roughly mash potatoes and set aside to cool
- You may use pork or a combination of pork, beef and veal
- In a large saut pan or skillet, saut beef, pork and / or veal over medium heat until no longer pink
- Drain off excess fat, add onions and seasonings and saut until tender, about 10 minutes
- Add cider and water and bring up to a simmer
- Let mixture simmer for about 15 minutes, until most of liquid is absorbed
- Remove from heat, stir in potatoes and cool to room temperature
- This can be prepared a day in advance
- Preheat oven to 375 f
- On a lightly floured surface, cut dough in half, roll out to just less than -inch thickness and line an 8-inch springform pan
- Fill with tourtire filling
- Roll out remaining dough, cut a hole in center and place on top of filling
- Pinch edges of crust together and brush with eggwash
- Bake for 40 to 45 minutes, until pastry is a rich golden brown
- Let cool 5 minutes, then remove from pan and serve
- Tourtire can be made up to 2 days in advance and reheated in a 300 f oven
- Chef anna olson