Recipe

Lac-st-jean Pie - Cipâte - Tourtière Du Lac-st-jean Recipe

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Ingredients

2 lbs veal, cubed .
2 c chicken stock .
2 lbs stewing beef .
2 c mushrooms, sliced .
2 c all-purpose white flour .
2 c carrots, sliced .
2 c potatoes, sliced .
1 1/2 c celery, sliced .
2 lbs pork, cubed .
1 tsp pepper .
1/2 c milk .
1 tsp baking powder .
2 large onions, sliced .
1 tbsp salt .
3/4 c shortening .
Pastry .
2 lbs chickens, cubed .
1 1/2 tsps savory .
1 tsp salt

Directions

Step #1 Please Read Carefully.
Step #2 The chicken, veal, beef & pork can be put into the pie either cooked or raw.
Step #3 If your not pre-cooking the meats then remove skin & bone the chicken & cut into cubes.
Step #4 Same for the beef, pork & veal, remove any excess fat or nerves from your meat.
Step #5 If you are cooking your meat, pork & veal cubes in frying pan lightly oiled, then cook chicken as you normally would either boiled or baked, cook your beef, do not overcook your meat.
Step #6 Cut all meats into cubes.
Step #7 Mix all vegetables In a large-ish mixing bowl & sprinkle half the salt, pepper, & savory over veggies.
Step #8 In a seperate large bowl, pepper, sprinkle the remaining salt, & savory over meats.
Step #9 In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies.
Step #10 Do this until you are almost to the brim of casserole dish.
Step #11 Cover up your layers with chicken broth.
Step #12 To Make Pastry.
Step #13 In a mixing bowl sift the flour, salt & baking powder.
Step #14 Incorporate the shortening with the aide of two knives, working & cutting the shortening into the flour.
Step #15 Keep working the flour & shortening until your pastry looks like crumbles.
Step #16 Add the milk & mix with the knives until your pastry forms a ball.
Step #17 Take your pastry & kneading into one big ball.
Step #18 Spread your pastry with your fingers on top of ingredients.
Step #19 Cut slits in pastry for steam to escape from.
Step #20 Wrap your casserole dish with plastic wrap & place dish in refrigerator for 4 to 6 hrs.
Step #21 It is better to let sit in fridge overnight.
Step #22 If you want to make this for supper you better start in the early morning.
Step #23 Bake in 300°F oven for 2 hrs.
Step #24 To bake cover the pastry crust with aluminium foil wrap for the first hr & half hr.
Step #25 Remove foil wrap & bake this until Pastry is brown & your gravy inside is thick.
Enjoy the Lac-St-Jean Pie - Cipâte - Tourtière Du Lac-St-Jean recipe