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1
For crust: Combine flour, cheese and salt in large bowl.
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2
Cut in butter and lard until mixture resembles coarse meal.
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3
Blend in 1/4 cup ice water just until dough holds together, adding more water, a few drops at a time, if necessary.
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4
Divide dough in half.
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5
Shape into balls.
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6
Wrap in plastic and chill.
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7
For filling: Heat oil in large skillet over medium-low heat.
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8
Add onions and garlic and cover and cook until onion is translucent, about 10 minutes, stirring occasionally.
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9
Add pork and cook until no longer pink, mashing frequently with fork.
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10
Mix in tomatoes, water and spices.
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11
Reduce heat to low and simmer until most of liquid is absorbed, about 30 minutes.
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12
Stir in breadcrumbs, season and cool.
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13
Roll 1 ball of dough out on lightly-floured surface into 1/8 inch thick round.
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14
Put in a 10 inch deep dish, metal pie plate.
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15
Brush bottom of crust with mustard; spoon filling into crust.
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16
Roll remaining dough out.
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17
Drape over dish, crimping edges to seal, and trimming away excess.
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18
Reroll dough scraps and cut out leaf shapes.
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19
Cut 8 steam vents in decorative flower petal pattern, brush pastry with glaze and arrange pastry leaves on top; brush leaves with glaze.
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20
(can be prepared 1 day ahead.
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21
Cover and refrigerate.)
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22
Preheat oven to 420F.
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23
Bake tourtiere 10 minutes.
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24
Reduce oven temperature to 350F and continue baking until golden-brown, about 35 minutes.
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25
(If top browns too quickly, drape with aluminum foil.)
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26
Serve hot, warm or at room temperature.
