Ingredients Jump to Instructions ↓

  1. Savory Pastry

  2. 1 1/2 cups 93g / 3 1/3oz Unbleached all-purpose flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 cup 99g / 3 1/2oz Butter - (1 stick)

  5. 2 tablespoons 30ml Vinegar

  6. 4 tablespoons 60ml Ice water - (to 5)

  7. Filling

  8. 3 Red potatoes - peeled (medium)

  9. 1/2 lb 227g / 8oz Lean ground pork

  10. 1/4 lb 113g / 4oz Ground beef round

  11. 1 Garlic clove - pressed

  12. 1 lb 454g / 16oz Common store mushrooms - thinly sliced

  13. 1 cup 62g / 2 1/5oz Red onion - coarsely chopped

  14. 1/4 teaspoon 1 1/3ml Ground dried sage

  15. 1 teaspoon 5ml Chopped fresh basil

  16. 1/4 teaspoon 1 1/3ml Chopped fresh rosemary

  17. 1 teaspoon 5ml Salt

  18. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  19. 1 cup 237ml Water

  20. 1 Egg

  21. To Finish

  22. 1 Egg - slightly beaten

  23. With

  24. 1 tablespoon 15ml Water

  25. Sour pickle slices

  26. 1 Fresh watercress

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 to 6 main course servings.


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