Nanny Mclellan's Tourtiere Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I believe I may be fourth or fifth generation using this particular recipe and it is always a huge hit for our Christmas Eve and Day dinners. The recipe makes two covered pies. Pie can be frozen for 4 or 5 months and don't need thawing before reheating. Ingredients:
4 1/2-5 cups flour |
4 teaspoons baking powder |
2 teaspoons salt |
1 lb lard |
1 cup hot water |
4 teaspoons lemon juice |
1 egg |
1 lb ground pork |
1 lb ground beef |
2 small onions, chopped |
3 minced garlic cloves |
1 teaspoon salt |
1/2 teaspoon celery salt |
1/2 teaspoon ground cloves |
1 cup water |
1/2-1 cup breadcrumbs |
Directions:
1. For pastry - Combine Flour, baking powder & salt in a large mixing bowl.
2. Cut 1.5 cups of lard into flour mixture until mealy.
3. Completely dissolve remaining lard into hot water.
4. Add Lemon juice and well beaten egg to hot lard water.
5. Mix liquids into flour mixture until dough leaves the sides of the bowl.
6. Turn out to a floured board and knead for about 1 minute and/or all flour is blended.
7. Wrap in wax paper and refrigerate for 1 to 12 hours.
8. For Filling - Mix all ingredient except bread crumbs in a large sauce pan.
9. Bring to a boil and cook uncovered over medium heat for 20 minutes.
10. Remove from heat.
11. Add a few spoonfuls of bread crumbs and let stand for 10 minutes.
12. If fat is sufficiently absorbed by crumbs, do not add more. If not continue in same manner.
13. Cool filling and pour into pastry lined pans.
14. Cover with crust and bake at 400 degrees until golden brown.
15. Serve hot.
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