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Title: French Canadian Meat Pie (Tourtiere)
Categories: Entree Canadian
Yield: 1 Servings
| 6 | To 8 servings Cheddar Crust | |
| 1 1/2 | c | All purpose flour |
| 1/3 | c | Grated aged cheddar cheese |
| 1/2 | ts | Salt |
| 1/4 | c | (1/2 stick) well chilled unsalted butter, cut |
| 1/4 | c | Lard or solid vegetable shortening |
| 1/4 | c | (or more) ice water Filling |
| 3 | tb | Vegetable oil |
| 2 | Medium onions, minced | |
| 2 | Medium garlic cloves, minced | |
| 1 1/2 | lb | Lean ground pork |
| 2 | Medium tomatoes, peeled, seeded and finely | |
| 1/4 | c | Water |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Dried savory, crumbled |
| 1/4 | ts | Celery seed |
| 1/8 | ts | Ground cloves |
| 1/2 | c | Fresh breadcrumbs |
| 1 | tb | Dijon mustard |
| 1 | Egg beaten with 2 tbsp whipping cream (glaze) For crust: int |
Combine flour, cheese and salt in large bowl. Cut in butter and lard until mixture resembles coarse meal. Blend in l/4 cup ice water just until dough holds together, adding more water if necessary. Divide dough in half. Shape into balls. Wrap in plas- tic. Chill while preparing filling. For filling: Heat oil in heavy large skillet over medium-low heat. Add onions and garlic. Cover and cook until translucent, about 10 minutes, stirring occasionally. Add pork and cook until nc) longer pink, mashing frequently with fork. Mix in tomatoes, water, cinnamon, savory, celery seed and cloves. Reduce heat to medium-low and simmer until most of liquid is absorbed, about 30 minutes. Stir in breadcrumbs, salt and pepper; cool. Roll 1 portion of dough out on lightly floured surface into 1/8- inch-thick round. Gather dough up on rolling pin and unroll into 10-inch deep-dish metal pie pan. Brush bottom with mustard. Spoon filling into crust. Roll remaining dough out on lightly floured surface into 1/8-inch-thick round. Drape pastry over dish, crimp- ing edges to seal and trimming excess. Reroll dough scraps and cut out leaf shapes. Cut 8 vents in decorative flower petal pattern in top crust to allow steam to escape. Brush pastry with glaze. Arrange pastry leaves atop crust and brush with glaze. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 425F. Bake pie 10 minutes. Reduce oven temperature to 350F and continue baking until golden brown, about 35 minutes. (If top browns too quickly, drape loosely with aluminum foil.) Serve hot, warm or at room temperature.
Converted by MMCONV vers. 1.20
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