Six Pates
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category: Meats &
Meat Pies
submitted by: Diane Lachance-Adkins |
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| Memories |
| Every New Years Eve my mom sister and I would cut the meat to let it rest in the fridge overnight. During the preparations Moma would tell us about Memere et Sa mere and how in the beginning the pie was made with game meats. The name means six crusts and the dish, rather like a hunter's stew was cooked over the fire in a large kettle pot. We had a cast iron roaster with vents in the lid. Also, we never got to six crusts in that pan, but we kept the name. I continue to make this New Year tradition. I met some French Canadians who have been a long time away from their traditions, and have invited their family to my house. Most times, my new found friends' parents have tears of recognition when greeted by the smell of six-pates at the front door. |
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Prep Time: 12 Hours, including rest period
Cooking Time: 4 Hours @ 325°
Makes: about 20
Difficulty: Average (anybody could do this)
Recipe Source: My Mom's recipe collection |
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| Qty |
Measure |
Ingredient |
| For the Filling |
4 |
LB |
Beef |
1/2 |
LB |
Lamb or Veal |
| 2 |
LB |
Pork |
| 1 |
LB |
Chicken |
| 2 |
Large |
Onions |
1 |
Clove |
Garlic (minced) |
1 |
TBSP |
Ground Cloves |
1 |
TBSP |
Cinnamon |
1 |
|
Salt & Pepper (to taste) |
| For the Biscuit Crust |
| 8 |
Cups |
Flour |
| 1 |
Tsp |
Salt |
| 3 |
TBSP |
Baking Powder |
| 1/2 |
Cup |
Shortening |
| 4 |
Cups |
Water |
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This
is a separate window showing the recipe from www.LACHANCE.org |
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Trim and cut into 1 inch cubes all the meat and onions. Then toss with cinnamon, cloves, garlic, salt, and pepper. Cover and refridgerate overnight.
Peel and cut potatoes into 1 inch cubes, cover with water and let stand overnight.
Sift together flour, salt and baking powder. Cut in the shortening. Blend in the water lightly with a fork. divide in 3. (I often cheat on this and use a boxed biscuit mix and substitute water for the milk)
Start assembling the six pates with a layer of 1/3 meat mixture, 1/3 the potato, and one of the 3 dough balls that has been rolled on a floured board the same size of the roasting pan. Repeat 2 more times.
Before laying the top crust add enough water or chicken broth up to the last layer of potato. Add the top crust and bake in a covered roaster for 4 hours @325°f.
Check every so often to see if it needs more water as it cooks down.
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