Pâté à la Viande or Acadian Tourtière
"This is the traditional Acadian pâté à la viande. Some areas of Northern New Brunswick add cubed potatoes to the mix. There are several very specific regional variations of tourtière and this is the Acadian Pâté à la Viande which is similar enough that I refer to it as the Acadian Tourtière, but an Acadian would never do that. "We understand that Tourtière is from Quebec," a dear Acadian gal told me. Yield:12 heaping cups of meat filling. We made one 7 cup pie, and one 5 cups pie in Spring Form pans...."
INGREDIENTS
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2 lbs of pork shoulder meat, bone in (so it will weigh more than 2 pounds)
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2 lbs of beef (a combination of chuck steak and marrow bones, subtract the weight of the bones)
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I whole rabbit or chicken (remove skin if using chicken), cut into pieces
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2 tablespoons of oil for browning meats
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2 large onions, chopped
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1/2 large onion, chopped (later use)
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1 cup water
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2 tablespoon Summer Savoury, or to taste
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4 whole cloves or ⅛th teaspoon of powdered cloves
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Salt and pepper, to taste
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2 tablespoon flour
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Lard pastry for large double pie (bottom will be large, as a Spring Form pan has high sides)
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Cream or egg yolks to wash pastry crust, optional
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