We had never made this traditional Québecois dish before (it not being part of our particular tradition) so, typically, Perle read a bunch of recipes, including Martin Picard`s of course, and made up her own version.
We did not make the puff pastry, but bought it at the gourmet shop which is catering the baby shower. Maybe next time...
We made 2 pies with pastry on the top only.
Ingredients:
1 lb minced pork
1 lb minced veal
1 lb minced beef
2 onions, diced
2 cloves garlic
sliced brown mushrooms
olive oil
cinnamon
cloves
thyme
salt
pepper
bay leaf
¼ cup white wine
2 cubes demi-glace
Tbsp flour
Tbsp butter
crush cloves, thyme, salt, peppercorns, cinnamon
sauté garlic and onions in oil, remove to a bowl
sauté mushrooms in oil, remove to a bowl
add wine and deglaze the pan
add meat and brown
stir in onions, mushrooms and spices and demi-glace
cook until most of the liquid is reduced
thicken with 1 Tbsp flour and butter
put the meat in pie plates, cover with pastry, brush with beaten egg
bake at 350° for 45 minutes
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