Categories: Meats 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
  2 1/2 c  Flour                             1/2 c  -Hot water 
      2 ts Baking powder                       2 ts Lemon juice 
      1 ts -Salt                               1    Egg; well beaten 
    1/2 lb Shortening                     
 
----------------------------------FILLING---------------------------------- 
      1 lb Pork; lean ground                 1/2 ts Sage 
      1    Onion; finely chopped             1/2 ts Dry mustard 
    1/2 ts -Salt                             1/2 ts Cloves 
    1/4 ts -Pepper                             1    Potato; boiled & mashed 
    1/2 ts Thyme                          
 
---------------------------------HERB SAUCE--------------------------------- 
      1    Celery stalk; minced              1/4 c  Butter 
  2 1/2 c  Consomme                          1/2 c  Flour 
    1/2 ts Sage                                1 tb Parsley 
    1/2 ts Thyme                               1 c  Mushrooms; chopped 
  
  For Crust: Combine flour, baking powder and salt in large mixing bowl. 
  Measure in 2/3 cup cold shortening and cut into flour till mealy. 
  Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as 
  necessary to dissolve). Cool. Add lemon juice and egg to water-shortening 
  mixture.  Mix liquid into flour mixture till dough leaves the sides of the 
  bowl. Turn out onto lightly floured board and knead for about 1 minutes or 
  till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 
  hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for 
  top crust. 
   
  For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and 
  seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. 
  Place in bottom crust, top with remaining dough and slit crust. Bake at 
  400F for 30 minutes. 
   
  For sauce: Simmer all ingredients except for flour, parsley and mushrooms 
  for 1 hour. Add to sauce and stir till thickened, then add parsley and 
  mushrooms Simmer for 10 minutes. Serve with tortiere. 
   
  Source: Harrowsmith Cookbook vol.3