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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pastry:. | 2. In a bowl wisk flour with salt. Using a pastry blender cut in cubed butter and lard until mixture resembles fine crumbs with a few larger pieces. | 3. In liquid measure, whisk egg and vinegar; add enough water to make 2/3 cup. Drizzle over dry ingredients, stirring briskly with a fork until ragged dough forms. | 4. Press into 2 discs. | 5. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. | 6. (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9" pie crusts. | 7. Tourtiere turnovers:. | 8. In a large skillet, saute pork over medium-high heat, breaking up with fork until no longer pink, about 6 minutes. Add onion, garlic, celery,mushrooms,chicken stock,salt,pepper,thyme,cloves,cinnamon and bay leaf; bring to a boil. | 9. Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes. | 10. Uncover, and cook until no liquid remains, another 5 minutes. | 11. Discard bay leaf and stir in potatoes. | 12. Let cool. | 13. Divide pastry in half. | 14. On floured surface roll out each to scant 1/4" thickness. | 15. For cocktail use 3" round cutter or for main course use 5" round cutter. | 16. Cut out circles, rerolling if necessary. | 17. For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture. | 18. Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape. | 19. Press edge with a fork to seal. | 20. Preheat oven to 425 degrees. | 21. Arrange racks on top and bottom third of oven. | 22. Line 2 baking sheets with parchment paper. | 23. In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry | 24. Continue until all pastry and pork is used up. | 25. Place close together on prepared pans and brush with egg wash and cut steam vents in centers. | 26. Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks. | 27. Bake at 425 degrees for 15 minutes. | 28. Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks. | 29. Bake for an additional 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2/3	cup	mashed	77.0	17.49	2.05	0.09
pork	12	ounces	ground lean	1279.152	0.0	47.3218	119.3081
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
mushroom	1	cup	diced	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cinnamon	1/4	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
purpose flour	3	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
lard	1/2	cup		924.55	0.0	0.0	102.5
egg	1			71.5	0.36	6.28	4.755
vinegar	2	teaspoons		2.1	0.09300000000000001	0.0	0.0
ice water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.