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Traditional Layered Meat Pie https://www.metro.ca/userfiles/image/recipes/pate-etage-antan-5468.jpg PT20M PT8H15M PT32H35M
In a large bowl, combine onions, garlic, celery, green peppercorns, rosemary, bay leaves, red wine and cubed meat. Marinate in refrigerator for 24 hours. Add the cheese to pie dough. Roll out a third of dough and set aside to cover meat pie. Roll out remaining pie dough and cut into 1 inch ( 2.5 cm) wide strips. Preheat oven to 400°F (200°C). Drain meat and set aside. Strain marinade and set aside. In a large, deep, rectangular baking dish, arrange successive layers of meat, potatoes and dough strips. Salt and pepper each layer to taste. Cover with pie dough top crust. Make small incisions in dough and cut a 1 inch ( 2.5 cm) hole in centre. In a large measuring cup, combine marinade with broth. Pour into hole to cover ingredients under top crust. Cover and bake for 15 minutes then lower oven temperature to 225°F (110°C) and continue baking for 8 hours. Check doneness regularly and add more liquid if necessary. Pour cream in hole for last 10 minutes of baking.
10
4 7 5 2
3 onions, chopped 3 garlic cloves, chopped 1 celery stalk, diced 1 Tbsp. (15 mL) green peppercorns 1 Tbsp. (15 mL) fresh rosemary 2 bay leaves 1 cup (250 mL) red wine 1 lb (450 g) cubes of each of your choice of 3 meats bison, ostrich, veal, pork, venison, duck or horsemeat 1 cup (250 mL) shredded St-Paulin cheese from here 2 lb (1 kg) Pie dough 2 lb (1 kg) potatoes, cubed To taste salt and freshly ground pepper 3 cups (750 mL) beef broth or your choice of other broth 1 cup (250 mL) 15% cooking cream
Traditional Layered Meat Pie

Traditional Layered Meat Pie

Rate this recipe
7 Votes
10
servings
0:20
Preparation
8:15
COOKING
32:35
TOTAL TIME

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Ingredients

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  • 3
    onions, chopped
  • 3
    garlic cloves, chopped
  • 1
    celery stalk, diced
  • 1 Tbsp.
    (15 mL)
    green peppercorns
  • 1 Tbsp.
    (15 mL)
    fresh rosemary
  • 2
    bay leaves
  • 1 cup
    (250 mL)
    red wine
  • 1 lb
    (450 g)
    cubes of each of your choice of 3 meats bison, ostrich, veal, pork, venison, duck or horsemeat
  • 1 cup
    (250 mL)
    shredded St-Paulin cheese from here
  • 2 lb
    (1 kg)
    Pie dough
  • 2 lb
    (1 kg)
    potatoes, cubed

  • To taste salt and freshly ground pepper
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  • 3 cups
    (750 mL)
    beef broth or your choice of other broth
  • 1 cup
    (250 mL)
    15% cooking cream
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Imprimer ma sélection

Preparation

In a large bowl, combine onions, garlic, celery, green peppercorns, rosemary, bay leaves, red wine and cubed meat. Marinate in refrigerator for 24 hours.

Add the cheese to pie dough.

Roll out a third of dough and set aside to cover meat pie.

Roll out remaining pie dough and cut into 1 inch ( 2.5 cm) wide strips.

Preheat oven to 400°F (200°C).

Drain meat and set aside. Strain marinade and set aside. In a large, deep, rectangular baking dish, arrange successive layers of meat, potatoes and dough strips.

Salt and pepper each layer to taste. Cover with pie dough top crust.

Make small incisions in dough and cut a 1 inch ( 2.5 cm) hole in centre.

In a large measuring cup, combine marinade with broth.

Pour into hole to cover ingredients under top crust.

Cover and bake for 15 minutes then lower oven temperature to 225°F (110°C) and continue baking for 8 hours. Check doneness regularly and add more liquid if necessary.

Pour cream in hole for last 10 minutes of baking.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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