Title: Sous Pate - Quebec Meat Pie
Categories: Canadian Ground Pie Chicken
Yield: 1 Servings

2	lb	Cubed beef (1/2")
2	lb	Cubed pork (1/2")
2	lb	Cubed chicken or turkey
5	lb	Cubed potatoes (1/2")
1	lg	Onion, chopped fine
1/2	ts	Nutmeg
1/2	ts	Cinnamon
1/2	ts	Savory
1/2	ts	Rosemary
		Salt and pepper
1	c	Flour
1/2	ts	Baking powder
1/4	ts	Salt
1 1/2	ts	Lard
		Water

If you make a Tourtiere, it doesn't usually contain any vegetables (other than onion). If you make a Tourtiere-du-Lac-St-Jean (Tourtiere from St-Jean (John) Lake) it will usually contain at least potatoes. The latter version (also known as Ci-Pate or Sous-Pate (under pastry)) was made traditionally with game meats (e.g., rabbit, venison, etc.)

Also, traditionally they were (and sometimes still are) made with left over cooked meats that are ground up (for tourtiere) or cubed (for Ci-pate) (e.g., ends from a roast of beef, roast of pork, chicken or turkey)

In my family, we make the tourtiere with a combination of ground beef, pork, and veal which can be bought in a single package). But you could make it just with beef, or any other ground meat. Make a stock by cooking bones and meats, onions, celery, salt, and pepper. Boil for 25 minutes. Remove bones. In large roaster or cast iron pot, mix meats, onions, potatoes, and spices. Cover with stock to barely cover. Cover pot and bake at 275 F for 5+ hours, total, until most of the liquid is absorbed.

Prepare pastry. Mix flour, baking powder, salt, and lard until crumbly. Add enough water to make pastry firm. Roll out, cover meat mixture. Bake 1 hour, uncovered. Can be doubled. (Increase cooking time to 8 hours)

* Note: Also known as Sous-pate or Tourtiere du Lac St-Jean

Source: Pearl's Tried and True

[As well tortiere is generally spiced with savory and cloves; the nutmeg and cinnamon appears to be a regional (Lac St. Jean) thing- JW]

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