| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Quebec | Ethnic, Poultry, Beef, Pork/ham | 8 | Servings |
INGREDIENTS
| 2 | lb | Boneless chicken meat |
| 2 | lb | Lean beef |
| 2 | lb | Lean pork |
| 4 | md | Onions, coarsely chopped |
| 1/4 | lb | Salt pork, thinly sliced |
| 2 | c | Potatoes, peeled and cubed |
| 1 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1/4 | ts | Mixed ground cloves, nutmeg, cinnamon, allspice |
| 2 | c | Chicken stock (approximate) |
INSTRUCTIONS
Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe. Servings: 8 to 10 Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the centre. Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis Posted to MM-Recipes Digest by Recipes <recipes@escape.ca> on Aug 22, 1999
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