TORTIERE #3

      Title: TORTIERE #3
  Categories: Meats, Christmas
       Yield: 8 Servings
  
 MMMMM---------------------------CRUST--------------------------------
   2 1/2 c  Flour
       2 ts Baking powder
       1 ts Salt
     1/2 lb Shortening
     1/2 c  Hot water
       2 ts Lemon juice
       1    Egg; well beaten
 
 MMMMM--------------------------FILLING-------------------------------
       1 lb Pork; lean ground
       1    Onion; finely chopped
     1/2 ts Salt
     1/4 ts Pepper
     1/2 ts Thyme
     1/2 ts Sage
     1/2 ts Dry mustard
     1/2 ts Cloves
       1    Potato; boiled & mashed
 
 MMMMM-------------------------HERB SAUCE------------------------------
       1    Celery stalk; minced
   2 1/2 c  Consomme
     1/2 ts Sage
     1/2 ts Thyme
     1/4 c  Butter
     1/2 c  Flour
       1 tb Parsley
       1 c  Mushrooms; chopped
  
   For Crust: Combine flour, baking powder and salt in large mixing bowl.
   Measure in 2/3 cup cold shortening and cut into flour till mealy.
   Completely dissolve remaining 1/2 cup shortening in hot water (heat as
   necessary to dissolve). Cool. Add lemon juice and egg to
   water-shortening mixture.  Mix liquid into flour mixture till dough
   leaves the sides of the bowl. Turn out onto lightly floured board and
   knead for about 1 minutes or till all flour is blended. Wrap in waxed
   paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and
   line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer
   meat and 1/2 cup water for 45 minutes. Add onion and seasonings and
   simmer for 15 minutes. Mix in mashed potatoes and cool. Place in
   bottom crust, top with remaining dough and slit crust. Bake at 400F
   for 30 minutes. For sauce: Simmer all ingredients except for flour,
   parsley and mushrooms for 1 hour. Add to sauce and stir till
   thickened, then add parsley and mushrooms Simmer for 10 minutes.
   Serve with tortiere.
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