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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Filling:
2 to 3 lb. very lean pork, finely diced
4 sm. onions, chopped
4 cooked potatoes, diced
1-1/2 to 2 tsp. sage
1 tbsp. savory
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. butter
3 tbsp. flour
Pastry:
4 tbsp. butter
4 tbsp. lard
1 egg, well beaten
1/4 tsp. salt
1/2 tsp. dry savory
2 cups all-purpose flour
6 to 8 tbsp. ice water
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Directions:
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FOR THE FILLING: Place the meat and onion in saucepan, with just enough water to barely cover the meat. Cover and simmer 1 hour. Add the cooked potatoes, sage, savory, salt and pepper. simmer together 20 minutes.
Make a ball of the butter and flour (2 Tbsp. butter and 3 Tbsp. flour). Add to meat juice and cook until sauce is creamy. Taste for seasoning, then cool. Pour into pastry lined baking dish and cover with a top crust (recipe follows). Bake at 400 F until golden brown. This tourte also freezes well.
FOR THE PASTRY:
Cream together the butter and the lard. Stir in the egg, salt and sage. Mix well and work in the flour with your hands. Sprinkle half the water on top and blend; then add the rest of the water, enough to make the dough cling together. Do not overwork the pastry nor make it too wet. Roll out as thinly as possible on a floured board and line the bottom and sides of a round baking dish. Refrigerate until ready to use.
The Canadiana Cookbook by Mme. Jehane Benoit
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Comments from olga
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The pastry for the tourte is very special, and different from the tourtiere type. It is rich, flaky, light and always flavored with savory.
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