How To Make "Tourtiere"
2 cups all-purpose, flour
1 tsp salt
1/2 tsp baking soda
Pinch of turmeric
1/4 tsp savory
1/2 cup pure lard
1/3 cup ice water
1/3 cup butter
Stir the flour, salt, baking soda, turmeric and savory together in a bowl.
Cut in the lard until pieces are the size of peas.
Add ice water by the tablespoon, stirring with a fork or fingertips until just enough water has been added that you can pat the dough lightly into a ball
Roll out dough and pat with butter and roll up towards you like a jellyroll.
Refrigerate for a couple of hours before using.
1 lb ground pork
2 medium potatoes, peeled and grated
1 small onion, chopped
1 garlic clove, minced
1 tsp. salt
1/2 tsp. savory
1/4 ground cloves
1/2 cup water
Preheat the oven to 400 degrees.
Place all the ingredients in a saucepan. Bring to a boil, stirring to break meat into small pieces. Cover and simmer for 30 minutes.
Remove from heat and cool.
Roll out chilled dough, and cut two pieces for one 8" pie or 8 individual pie plates.
Line pie plate with one of pieces of pastry.
Fill generously with meat mixture.
Top with the other pastry and pinch edges together.
Brush top with an egg beaten with 2 tbsp. of water.
Bake at 400 degrees until golden brown, then serve hot.