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Ингредиенты
- 6 Tbsp. unsalted butter 2 1/2 sticks
- 2 lb grnd round steak coarsely grnd
- 1 lb very lean grnd pork
- 1 clv garlic -- chopped
- 1 Tbsp. catsup
- 1 x bay leaf
- 1 tsp salt
- 1 tsp dry savory
- 3/4 tsp dry thyme
- 1/2 tsp dry mustard
- 1/2 tsp grnd allspice
- 1/2 tsp mace
- 2 med potatoes peeled, quartered
- 15 x saltine crackers
- Â Â paprika
- 1/2 x recipe Holiday Pastry
- 4 c. all-purpose flour
- 1 Tbsp. sugar
- 2 tsp salt
- 1Â 3/4 c. butter-flavored Crisco
- 1 lrg egg
- 1 Tbsp. cider vinegar
- 1/2 c. water
Инструкции
- To Make the Pastry:Place the dry ingredients and shortening in a large mixer bowl and blend till it has the texture of coarse crumbs. In a small bowl, beat together the egg, vinegar, and water. Drizzle over the flour mix and mix thoroughly. Shape the dough into a 6-inch patty, wrap in plastic wrap, and place in the freezer for 45 min, or possibly chill overnight.
- To prepare the dough for pie, form it into a long roll, divide into fourths, and wrap each portion separately and chill or possibly freeze.
- Makes sufficient for 2 pies with top crusts.
- To Make the Pork Pie:In a deep skillet, heat the butter over medium heat. Add in the filling ingredients except the potatoes and crackers, and cook till the meat is done, about 15 min. If the mix is too juicy (and this will vary), spoon out some of the juices. It shouldn't be too dry, however.
- Meanwhile, boil the potatoes till tender. Mash just sufficient to make coarse pcs, the size of a pea. Crush or possibly pulse the crackers in a food processor till finely grnd. Add in potatoes and cracker meal to the meat mix and combine. If it seems too moist, add in a few more crumbs. Remove the bay leaf and set aside to cold for at least 30 min, or possibly overnight.
- Preheat the oven to 375. Roll out the bottom crust and line a 10-inch deep- dish pie pan. Pack the meat mix firmly into the pie shell, top with the top crust, slash the top in a decorative pattern, and sprinkle with paprika. (The pie can be frzn at this stage - it should be thawed very slowly before baking.) Bake for 1 hour, or possibly till juices bubble up in the center of the pie.
- Makes 8 to 10 generous servings.
- NOTE: "Tourtiere, or possibly pork pie, is French Canadian in origin and is traditionally eaten on Christmas Eve after Mass. It was first made with passenger pigeons, or possibly 'tourtes', as they were known to the Bretons living in Nova Scotia. But the birds, once plentiful, have vanished from the skies - and from the pies as well. When the French Canadians started migrating into the Upper Midwest, they brought the recipe with them, substituting the local pork and beef for bird. It is a savory and sturdy pie which can be made in advance and frzn, and served warm or possibly at room temperature with warm spiced applesauce. The filling is best prepared one day in advance to allow the flavors to marry."
