Tortiere

17 ingredients
1 steps

Ingredients

  • 8 oz button mushrooms trimmed
  • 1 small onion quartered
  • 2 cloves garlic
  • 2 tsp vegetable oil
  • 1 1/2lb lean ground pork
  • 2 tbsp quick-cooking rolled oats
  • 3/4 tsp salt, pepper
  • 1/2 tsp dried thyme,savory,cloves
  • 1 egg beaten
  • Pastry
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup cold unsalted butted cubed
  • 1/2 cup cold lard cubed
  • 1 egg
  • 2 tsp vinegar
  • ice water

Directions

  1. 1
    ["In food processor, pulse together mushrooms, onion and garlic until finely chopped.", "In large nonstick skillet, heat oil over medium high heat cook mushroom mixture, stirring occasionally, until no liquid remains, about 5 min. Transfer to bowl;set aside", "In same skillet brown pork, breaking up with spoon about 8 minutes.", "Stir in rolled oats, salt, pepper, thyme savory and cloves. Return mushroom mixture to pan along with 1/3 cup water; cook over medium low heat uncovered and stirring occasionally, until almost no liquid remains about 10 min.", "Transfer to bowl; cover and refrigerate for 45 min. (Make ahead; cover and refrigerate up to 24 hours.", "Really flaky pastry", "Meanwhile in bowl whisk flour with salt. Using pastry blender cut in butter and lard until in coarse crumbs with a few larger pieces.", "In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture tossing with fork until ragged dough forms. Divide in half; press into discs. Wrap each and refrigerate until chilled about 30 min. (make ahead refrigerate up to 2 days)", "Combine egg with 1 tbsp water to make egg waash. On lightly flourred surface; roll out 1 of the pastry discs to scant 1inch thickness; fit into 9 \" pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim wit some of the egg wash; cover top with pastry. Trim leaving 3/4\"" overhang. Gently lift botto pastry rim and fold overhand under rim; press together to seal. Make ahead; cover and refrigerate for up to 24 hours.""

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