Boma's Tortiere

The best tortiere recipe you'll find anywhere.

Servings: 8-12 pies depending on filling thickness

Ingredients

Filling

  • 3 lbs ground pork
  • 1 lbs ground veal
  • 1 lbs ground beef
  • 3 large potatoes
  • 1 onion finely chopped
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1/2 tsp allspice
  • 1 1/2 tsp garlic salt
  • 2 celery stalks (whole) - remove after cooking and discard

Dough

  • 8 cups flour
  • 1 tsp baking soda
  • 1 1/2 tsp. salt
  • 1 tbsp brown sugar
  • 1 lb Crisco shortening
  • 1 1/2 tsp vinegar
  • 1 egg
  • 2 cups cold water

Instructions

Meat Directions

  1. Add 3 cups of warm water to meat in a sauce pan. (Add if necessary up to 5 cups of water)
  2. Add onion finely chopped.
  3. Add salt, pepper, garlic salt and celery. Cook on medium simmer for 2 hours.
  4. Cook potatoes. Mash potatoes well (no milk or butter).
  5. With masher, mash potatoes into the meat mixture.
  6. Add allspice, check to taste. Leave uncovered.

Dough Directions:

  1. Mix in dry ingredients.
  2. Add Crisco shortening using pastry blender, mix well.
  3. Mix egg, vinegar, and water. Add in parts to dry mixture.
  4. Roll dough thin and place in pie plates.

Note

Take the easy route and buy premade pie crusts, but it's worth the effort to make your own dough. Dough rolled once is used for the bottoms. If rolled twice, use it for the tops. Do not use dough rolled more than twice.

Combo Directions:

  1. Pre-heat oven to 425°F
  2. Add meat mixture (1/2 inch)
  3. Add top dough and pat milk by hand on the top of the pie.
  4. Bake until golden brown.