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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Special Dough for Tourtieres

  3. Recipe By : The Canadiana Cookbook/Mme. Jehane Benoit/1970

  4. 1 Preparation Time :

  5. Categories : Breads Pies & Pastry

  6. Sent To Tnt

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 4 1/2 c all-purpose flour -- up to

  9. 5 cups

  10. 4 tsp baking powder

  11. 2 tsp salt

  12. 1 lb pure lard

  13. 1 c hot water

  14. 4 tsp lemon juice or vinegar

  15. 1 ea egg -- well beaten

  16. Combine flour, baking powder and salt in a large mixing bowl. Meausre 1 1/3

  17. cups of the lard and cut into the flour until it is mealy. Completely

  18. dissolve the remaining lard in the hot water. Add the lemon juice and egg.

  19. Mix these liquids into the flour mixture until dough leaves sides of the

  20. bowl. Turn on lightly floured board and knead about 1 minute or until all

  21. 1 to 12 hours. Very

  22. easy to roll.

  23. - - - - - - - - - - - - - - - - - - NOTES : A very old recipe, that makes a melt-in-the-mouth crust. Use for all meat pies and "tourte".

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