Sous pate - quebec meat pie
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Sous pate - quebec meat pie
  Pate    Meat    Pie    Canadian    Ground meat    Chicken  
Last updated 6/12/2012 12:56:29 AM. Recipe ID 18702. Report a problem with this recipe.
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      Title: Sous pate - quebec meat pie
 Categories: Canadian, Groundmeat, Pies, Chicken
      Yield: 1 Servings
 
      2 lb Cubed beef (1/2")
      2 lb Cubed pork (1/2")
      2 lb Cubed chicken or turkey
      5 lb Cubed potatoes (1/2")
      1 lg Onion, chopped fine
    1/2 ts Nutmeg
    1/2 ts Cinnamon
    1/2 ts Savory
    1/2 ts Rosemary
           Salt and pepper
      1 c  Flour
    1/2 ts Baking powder
    1/4 ts Salt
  1 1/2 ts Lard
           Water
 
  If you make a Tourtiere, it doesn't usually contain any vegetables
  (other than onion).  If you make a Tourtiere-du-Lac-St-Jean
  (Tourtiere from St-Jean (John) Lake) it will usually contain at least
  potatoes. The latter version (also known as Ci-Pate or Sous-Pate
  (under pastry)) was made traditionally with game meats (e.g., rabbit,
  venison, etc.)
  
  Also, traditionally they were (and sometimes still are) made with
  left over cooked meats that are ground up (for tourtiere) or cubed
  (for Ci-pate) (e.g., ends from a roast of beef, roast of pork,
  chicken or turkey)
  
  In my family, we make the tourtiere with a combination of ground beef,
  pork, and veal which can be bought in a single package).  But you
  could make it just with beef, or any other ground meat. Make a stock
  by cooking bones and meats, onions, celery, salt, and pepper. Boil
  for 25 minutes. Remove bones. In large roaster or cast iron pot, mix
  meats, onions, potatoes, and spices. Cover with stock to barely
  cover. Cover pot and bake at 275 F for 5+ hours, total, until most of
  the liquid is absorbed.
  
  Prepare pastry. Mix flour, baking powder, salt, and lard until
  crumbly. Add enough water to make pastry firm. Roll out, cover meat
  mixture. Bake 1 hour, uncovered. Can be doubled. (Increase cooking
  time to 8 hours)
  
  * Note:  Also known as Sous-pate or Tourtiere du Lac St-Jean
  




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Recipe ID 18702 (Apr 03, 2005)

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