|The following receipt makes two 8 inch tortieres. Serve tortiere with chili sauce or mild salsa, mashed potatoes and vegetable. Red wine is good with tortiere.|
|| In a large, heavy skillet, cook the
pork until no longer pink. Stir to break up the meat. Add onion, garlic
and spices and cook covered for 15 minutes.
Skim fat if any and simmer 15 minutes more to dry up some of the liquid. The mixture should be moist but not have much excess liquid on the bottom.
Mix in mashed potato and allow to cool a bit while preparing the crust.
|If you use your own receipt or a pie crust mix, try adding 2 tsp. thyme
and 1 tsp ground mustard as in our receipt.
Ice cold water
| Cut the Crisco into flour and salt using a pastry
cutter until it is in small pieces 1 to 4 mm in diameter. Add just enough
ice cold water, maybe 4 to 8 Tbsp to allow the pastry to hold together.
Use immediately or refrigerate; don't let it warm up.
Roll out on wax paper that has been dusted with flour. This crust is very tender and tends to tear. Wax paper helps getting it into the pie plate in one piece. Patches, if needed, can be made with scraps and "cemented" into place with milk.
|Make two 8 inch pies. Perhaps sprinkle the bottom of each pie shell with 2 Tbsp dry bread crumbs to absorb any extra moisture. Brush tops with a beaten egg for a shiny glaze as shown in the photo if desired. Bake at 425° F for 25 to 35 minutes or until nicely browned. Can be frozen and baked later.|