Georgette's Tourtière : Submitted by: Georgette | Date Added: 14 Nov 2010
Listed in: Pies

Ingredients for the dough
2 cups flour
½ cup fat Tenderflake
½ teaspoon salt
2 teaspoon baking soda
1 egg
Water


Ingredients for the filling

½ lb beef, ½ lb veal and ground pork ½
½ chicken, crumbled
2 large onions, diced
¼ salt pork
3 to 4 pound of potatoes
Spices to taste (garlic, salt, pepper, paprika)

For the interior :

In a roasting pan put the meat, chicken, onion and bacon. Half an hour before the end of cooking, add the potatoes cut in small cubes with spices. Cook until the meat is brown and well cooked. When everything is cooked, drain all the fat.

For the dough:

Mix all the ingredients except the egg. Refrigerate at least half an hour before rolling. Roll out half the pastry and line a 9-inch pie pan. Put cooked meat. Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Brush with egg yolk .


Bake for 25 minutes in the preheated oven, or until the crust has browned.

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