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Prep Time: 60 Minutes Cook Time: 420 Minutes |
Ready In: 480 Minutes Servings: 16 |
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Its a kind of a big meat pie that is a traditionnal meal here in Quebec...... hope you will like it... Ingredients:
1 boneless chicken, cubed |
2 lbs cubed stewing pork |
2 lbs cubed stewing beef |
1 lb cubed stewing veal |
1 onion, chopped |
salt and pepper |
stew spice mix |
1 piece salted pork fat, coarsley chopped |
8 potatoes, diced |
1 pie dough, rolled and cut into small squares |
2 eggs |
1/2 teaspoon salt |
1 cup water |
2 cups all-purpose flour |
3/4 cup vegetable shortening |
Directions:
1. Preheat oven to 350F degrees.
2. Mix chicken, pork, beef and veal togheter.
3. Add onion and season to taste, then set aside.
4. In a deep oven-baking dish, place salted pork fat.
5. Cover with several layers of following ingredients: potatoes, meat preparation, small dough squares.
6. End with a dough layer.
7. Cover completely with water and add a pie shell made with remaining dough.
8. Cover the baking dish.
9. Cook in oven until dough begins to absorb a little fat.
10. Uncover the baking dish and cook for another hour.
11. Cover again, reduce to 300F and cook for about 6 hours.
12. PIE DOUGH RECIPE-.
13. In a bowl, beat the eggs with the salt and water.
14. In another bowl, mix all purpose flour with vegetable shortening, until mixture resembles coarse meal.
15. Stir liquid in with two knifes, until dough gather into ball.
16. Cover and chill dough for an hour.
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