The Best Tourtière Recipe

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1/2 cups butter, cubed (just cooler than room temperature, but still firm)

¾ tsp salt

½ cup cold lard or vegetable shortening, cubed

1/4 cup water (room temperature)

3 tbsp sour cream

1 egg

1 egg yolk

1 tablespoon fresh thyme leaves

http://www.superwebcomics.com/?warf=binary-options-mt4-demo-account&04f=47 binary options mt4 demo account Filling Ingredients

2 pound ground pork

1 1/2 cups cold water

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1 teaspoon ground black pepper

1 teaspoon dried savory

1/2 teaspoon dried rosemary

1/2 teaspoon grated nutmeg

1/2 teaspoon cinnamon

1 bay leave

Salt to taste

1/2 cup old-fashioned rolled oats

1 egg, beaten, for glaze

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In a food processor, mix flour, butter and salt. Using pastry blender, cut in butter and lard until you get pieces the size of small beads. In a separate bowl, mix egg, water and thyme leaves. Add to the food processor, pulse until dough just comes to together. Remove from the processor and form a ball, trying not to work the dough. Cover or wrap with plastic film and refrigerate for at least 12 hours.

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In a large skillet, heat over medium heat, combine pork with cold water, and heat to boiling point.  Let it remain slightly soupy.

Add onion, celery, pepper, savory, rosemary, nutmeg, cinnamon and bay leave. Cook, covered, over low heat for one and a half hours, stirring often.  If the mixture dries out, add more water. When the mixture is ready, season with salt to taste.

Stir in rolled oats and cook, stirring, for one to two minutes.  

Remove bay leaf and allow to cool.

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Preheat oven to 425 F.

Line a 9-inch pie plate with the pastry. When the meat mixture is lukewarm, spoon it into the pie shell.  

Brush around outer edge of pastry with the beaten egg and cover it with the remaining pastry. Trim pastry, crimp edges and cut steam vents in top crust. Decorate with pastry cutouts as desired.

Bake in the preheated oven at 425 F for 15 minutes, then reduce heat to 375 F, and bake another 25 minutes or until crust is golden.

Optional:  Apply egg wash five minutes before removing from oven.

Enjoy!