Monday, July 28, 2008

Meat Pies (Pâté)

3 parts Beef - Chopped in small cubes
1 part pork - Chopped in small cubes
Onions (5 large for a 1/2 stock pot)
Water 1" in bottom of large stock pot (less if meat is frozen)
Salt & Pepper to taste
2 Tbsp summer savory (for 1/2 large stock pot)

Cook above until meat is soft (3-4 hours for 1/2 large stock pot)
Separate meat from juice.
Refrigerate meat and juice until cold, then skim off fat from juice.
Put meat and juice back together and reheat.
Season to taste before thickening.

Thicken with flour and water as you would a gravy.

Put in pie shell and bake at 375F until crust is golden brown.

This is my mother's recipe, handed down to her from her mother. It is a traditional Acadian dish typically eaten at Christmas time. I have yet to make it myself on my own, but I have helped her make them.

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