Tortiere

Recipe Ingredients

		Savory Pastry
1 1/2 cups	93g / 3.3oz	Unbleached all-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter - (1 stick)
2 tablespoons	30ml	Vinegar
4 tablespoons	60ml	Ice water - (to 5)
		Filling
3		Red potatoes - peeled (medium)
1/2 lb	227g / 8oz	Lean ground pork
1/4 lb	113g / 4oz	Ground beef round
1		Garlic clove - pressed
1 lb	454g / 16oz	Common store mushrooms - thinly sliced
1 cup	62g / 2.2oz	Red onion - coarsely chopped
1/4 teaspoon	1.3ml	Ground dried sage
1 teaspoon	5ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Chopped fresh rosemary
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Water
1		Egg
		To Finish
1		Egg - slightly beaten
		With
1 tablespoon	15ml	Water
		Sour pickle slices
1		Fresh watercress

Recipe Instructions

To make the pastry, combine the flour and salt in a mixing bowl. Cut the butter into the flour with a pastry cutter or 2 knives until the mixture is crumbly. Add the vinegar and water and work the dough into a ball. Sprinkle it with flour, wrap it in plastic wrap, and place it in the refrigerator for 1 hour before making the crusts.

To make the filling, boil the potatoes in salted water for 20 minutes or until tender; drain. Cut the potatoes into coarse pieces and whip with a whisk. Set aside.

In a large saute pan or skillet, combine the pork, beef, and garlic and saute until browned. Remove any excess fat and add the mushrooms and the onion. Saute 2 minutes and add the sage, basil, rosemary, salt, pepper, and water. Cover and simmer for 10 minutes. Remove from the heat and stir in the whipped potatoes and egg. Cool.

To make the crust, use a fluted 10-inch tart pan with a removable bottom. Roll out half of the crust and fit into a tart pan. Trim the edges and fill it with the meat and mushroom filling. Roll out the the other half and cover the tart; trim and seal the edges. Generously brush the top with the egg-water mixture. Bake in a preheated 350 degree oven for 30 minutes, or until the crust is golden brown.

Remove the tart from the pan while slightly warm and place on a serving platter. Make a ring of pickle slices and watercress sprigs around the tart.

This recipe yields 4 to 6 main course servings.

Source:
If You Can't Eat Your Mushroom Take It Dancing by Shea Moss

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