Recipe: Tourtiere Quebecoise
- 1/2 pound pork – lean
- 1/2 pound beef – lean
- 1/2 pound veal
- 1/2 pound chicken
- 1/4 pound salt pork fat
- 1 salt
- 1 pepper
- 1 each onion
- 2 1/2 pound potatoes
- 1/2 pound suet, finely minced
- 4 cup all purpose flour
- 2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 1/3 cup water (approx)
- At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes. Season with salt, pepper and onion cut in rings.
- Cover and put in a cool, fresh place. The next morning, cut the potatoes in small cubes. Roll suet pastry into a 28x4x1/2 inch strip.
- Cut lengthwise into halves. Line a 10-inch three-quart casserole (or two smaller casseroles) with one strip, bringing pastry over top edge.
- Fill pastry with alternate layers of meat and potatoes until all ingredients are used. Cover all with boiling water and seal pie with top layer of pie shell.
- Cut hole in centre of pie shell to let steam escape. Cover casserole with foil. Bake in moderate oven (350 F) for four hours.
- Remove the foil for the last 30 minutes of baking time to brown the crust.
- Note: The original recipe of the Naskapis (native Indians of Quebec) called for one rabbit, a partridge, one pound of moose meat and one pound of lean pork instead of the more mundane meats used today.
- Variation: minced meats may be used in lieu of cubes. Suet pastry: Mix suet with flour, baking powder and salt.
- Stir in enough water to moisten the flour. Gather dough together and shape into a ball.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)