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Name: Torti?re Quebecoise
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Salt; 1/2 lb Chicken; 1/2 lb Veal; 1/2 lb Suet, finely minced; 4 c All purpose flour; 2 1/2 lb Potatoes; 1 Thick pie shell; 1 1/3 c Water (approx); 1/2 lb Beef - lean; 1/4 lb Salt pork fat; Salt; Pepper; 1 Onion; 2 ts Baking Powder; 1/2 lb Pork - lean

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INGREDIENTS

1 1/2 ts Salt
1/2 lb Chicken
1/2 lb Veal
1/2 lb Suet, finely minced
4 c All purpose flour
2 1/2 lb Potatoes
1 Thick pie shell
1 1/3 c Water (approx)
1/2 lb Beef - lean
1/4 lb Salt pork fat
Salt
Pepper
1 Onion
SUET PASTRY
2 ts Baking Powder
1/2 lb Pork - lean

Torti?re

INSTRUCTIONS

At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes. Season with salt, pepper and onion cut in rings. Cover and put in a cool, fresh place. The next morning, cut the potatoes in small cubes. Roll suet pastry into a 28xd4x1/2-inch strip. Cut lengthwise into halves. Line a 10-inch three-quart casserole (or two smaller casseroles) with one strip, bringing pastry over top edge. fill pastry with alternate layers of meat and potatoes until all ingredients are used. Cover all with boiling water and seal pie with top layer of pie shell. Cut hole in centre of pie shell to let steam escape. Cover casserole with foil. Bake in moderate oven (350F) for four hours. Remove the foil for the last 30 minutes of baking time to brown the crust. The original recipe of the Naskapis (native Indians of Quebec) called for one rabbit, a partridge, one pound of moose meat and one pound of lean pork instead of the more mundane meats used today. Variation: Minced meats may be used in lieu of cubes. Suet pastry: Mix suet with flour, baking powder and salt. Stir in enough water to moisten the flour. Gather dough together and shape into a ball.

NOTES

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Torti?re Quebecoise

1 1/2 ts Salt
1/2 lb Chicken
1/2 lb Veal
1/2 lb Suet, finely minced
4 c All purpose flour
2 1/2 lb Potatoes
1 Thick pie shell
1 1/3 c Water (approx)
1/2 lb Beef - lean
1/4 lb Salt pork fat
 Salt
 Pepper
1 Onion
 SUET PASTRY
2 ts Baking Powder
1/2 lb Pork - lean

At night prepare the meat by cutting the pork, veal,  beef, chicken and pork fat into small cubes. Season  with salt, pepper and onion cut in rings. Cover and  put in a cool, fresh place. The next morning, cut the  potatoes in small cubes. Roll suet pastry into a  28xd4x1/2-inch strip. Cut lengthwise into halves. Line  a 10-inch three-quart casserole (or two smaller  casseroles) with one strip, bringing pastry over top  edge. fill pastry with alternate layers of meat and  potatoes until all ingredients are used. Cover all  with boiling water and seal pie with top layer of pie  shell. Cut hole in centre of pie shell to let steam  escape. Cover casserole with foil. Bake in moderate  oven (350F) for four hours. Remove the foil for the  last 30 minutes of baking time to brown the crust.  The original recipe of the Naskapis (native Indians of  Quebec) called for one rabbit, a partridge, one pound  of moose meat and one pound of lean pork instead of  the more mundane meats used today. Variation: Minced  meats may be used in lieu of cubes. Suet pastry:  Mix suet with flour, baking powder and salt. Stir in  enough water to moisten the flour. Gather dough  together and shape into a ball.

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Nutrition

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Serving Size: 1 Torti?re (2988g)
Recipe Makes: 1 Torti?re

Calories: 3692
Calories from Fat: 658 (18%)

Amt Per Serving		% DV

	Total Fat 73.1g	97 %
	Saturated Fat 24.1g	120 %
	Monounsaturated Fat 30.6g
	Polyunsanturated Fat 12g
Cholesterol 327mg		101 %
Sodium 1127.7mg		39 %
Potassium 6591.7mg		173 %
Total Carbohydrate 593.6g		175 %
	Dietary Fiber 42.5g	170 %
	Sugars, other 551.1g
Protein 157g		224 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3692

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