Tourtiere Bonne Femme

[maggiethecat]

Tourtiere Bonne Femme

Serves 6 as Main Dish.

Bienvenue a Quebec! Joyeux Noel.

Tourtiere Belle Femme

Filling: Marilyn McArthur/Jehane Benoit Hybrid

1-1/2 lbs. ground pork

2 medium potatoes, grated

1 small onion, grated or chopped molecularly fine

1/2 t salt

1/4 t ground clove, or to taste

1/2 t savory

Pinch of nutmeg

Pinch of celery salt

1/2 C water

Combine the ingredients in a medium frying pan and cook for about thirty minutes. Grey the meat, do not brown it. Chunk up the pork with a spatula: you don’t want lumps, you want a fine uniform mix. Stick in the fridge to cool off -- room temperature minimum.

Pastry: Patched from two recipes by Jehane Benoit

2 C all purpose flour

1-1/2 t baking powder

1/2 t salt

1/4 t celery salt

1/2 t savory

1-1/2 t lemon juice

1/4 t turmeric

1 large egg, beaten

5-1/3 oz (150 g) lard, cut into pieces

1/2 C boiling water

In a food processor, pulse the dry ingredients, herbs and spices until combined. Add 2/3 of the lard and pulse until it resembles coarse crumbs -- about 8 pulses. Add the remaining lard to the boiling water off the stove -- stir until melted. Beat in the lemon juice and egg. With the motor running, add to the flour mixture and turn off immediately. Knead briefly on a floured surface, wrap and refrigerate for at least four hours.

Roll out the bottom crust in a standard pie pan, preferably Pyrex. Smooth in the pork filling, spread the top crust thereon. Slash, decorate, and bake in a 350 oven for 35 to 45 minutes. Remove when the pastry is puffed slightly, golden and crispy. Let stand for at least 15 minutes before serving.

Keywords: Main Dish, Intermediate, Pork, Dinner, Tart, Food Processor, Christmas

( RG1901 )