This is a rib-sticking pie with a tender biscuit-thick crust like the one served at the Restaurant Acadien at Chéticamp. Serve with pickled beets, cranberry sauce or chili sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoons salt
- 1 cup cold lard cubed
- 2/3 cups skim milk
- 1 egg beaten
- 2 cups sodium-reduced beef stock
- 1 cup chopped onion
- 1/2 teaspoon onion salt
- 1/2 teaspoon salt
- 3/4 teaspoons dried savory
- 1/4 teaspoon pepper
- 1 1/2 lb stewing beef cubes
- 1 lb pork braising cubes
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh chives
MethodFilling: In shallow ovenproof Dutch oven, bring stock, onions, onion salt, 1/2 tsp (2 mL) of the savory and pepper to boil; add beef and pork. Cover and transfer to 350°F (180°C) oven; braise until meat is tender, about 1-1/2 hours. Let cool; skim any fat off surface.
Remove beef and pork; dice or coarsely chop in food processor. Meanwhile, boil liquid over medium heat until reduced to 2 cups (500 mL). In small bowl, whisk flour with 2 tbsp (25 mL) water until smooth; whisk into liquid and cook, whisking, until thickened slightly. Return meat to pan along with chives and remaining savory. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours.)
In large bowl, whisk together flour, baking powder and salt ; with pastry blender, cut in lard until mixture is crumbly. Sprinkle with milk; toss together with fork until ragged dough forms. Divide in half; press into discs.
On generously floured surface, roll out 1 disc to 11-inch (28 cm) circle about 1/2 inch (1 cm) thick. Roll loosely on rolling pin; fit into 9-inch (23 cm) pie plate. Spoon in filling, smoothing top. Brush pastry rim generously with egg.
Roll out remaining disc to 10-inch (25 cm) circle. Roll loosely onto rolling pin then unroll over pie. Press along rim; trim 1/2 inch (1 cm) from edge of plate. Press overhanging pastry under and flute.
Roll out pastry scraps; cut out small decorative cutouts. (Make-ahead: Cover pie and cutouts separately and refrigerate for up to 24 hours; add about 10 minutes to baking time.) Brush pastry all over with egg; add cutouts and brush with egg. Using same cutter, cut out 1 decorative steam hole in centre of pie.
Bake in lower third of 400°F (200°C) oven until golden brown and knife inserted through steam hole comes out piping hot to the touch, 45 minutes. Let stand for 10 minutes.
Nutritional facts Per each of 8 servings: about
- Sodium 613 mg
- Protein 37 g
- Calories 629.0
- Total fat 37 g
- Cholesterol 126 mg
- Saturated fat 14 g
- Total carbohydrate 34 g
- Iron 32.0
- Folate 44.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 2.0