Mom's Tourtières

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 2 lbs ground lean lamb
• 2 lbs ground veal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, finely chopped
• 1 bay leaf
• 1 cup water
• 1 lb lard, cold-cubed
• 6 cups flour
• 1 teaspoon salt
• 1 cup ice cold water

Recipe

• 1 meat.
• 2 combine lamb, veal, salt, pepper and onion in large saucepan. mix well. add water and bay leaf. bring to a slow boil and simmer on medium-low for about 1 hour until meat is cooked. remove bay leaf.
• 3 makes 4 (9") or 3 (deep dish) pies.
• 4 pie crust:flaky and easy to make tourtiere crust.
• 5 pour half the flour, half the salt in bowl of processor. add half the lard and pulse till mixture is crumbly.
• 6 gradually add half the water, approximately, and pulse till mixture leaves the side of the bowl stopping before it forms a ball.
• 7 shape dough in 4 flat disks. repeat with remaining ingredients.
• 8 makes double crust for 4 (9") or 3 (deep dish) pies.
• 9 tips:.
• 10 cool meat at least one hour before filling crust.
• 11 add meat juices sparingly when filling pie to avoid soggy bottom crust.
• 12 freeze meat pies individually before double wrapping in foil.
• 13 baking.
• 14 if you froze them in foil plates, transfer frozen pie to metal or pyrex pie plate and bake at preheated oven 375* for 1½ hours (bottom shelf in oven).
• 15 tip:.
• 16 extra meat simmered with cubed potatoes make for the evening meal on baking day, a ritual when i was growing up and a tradition with our boys.