/ Acadian Meat Pie
(pronounced: pawt ah ka dienne)
recipe was very graciously submitted by Jacquie Theriault from Ontario
who says that she has "...the honour of marrying the son of a Theriault
(Terrio...my husband Denis' grandfather, Amadée, changed the spelling
from Terrio). His family line is based out of West Archat, Ile Madame,
Cape Breton. Your site is a gold mine, thank-you."
Thank you, Jacquie. We think so too. :) But what makes it a gold mine are all of the contributions from people all over North America who have contributed to our family site in the true cooperative spirit of our Acadian ancestors.
Jacquie continues: "...My father-in-law, Arcade, makes the most delicious Pate (meat pie) which is baked then steamed. We traditionally enjoy it after Midnight Mass at Christmas. He's tried to convince me that it's better made with wild "lapin", but I have a problem eating the Easter Bunny. I'd love to share it with you"
Oh but Jacquie, the notion that wild 'lapin' is the same as the rabbit, or as you say "Easter Bunny" is an old Acadian ruse to discourage people from going after our favorite source of food. What many refer to as wild 'lapin' is actually 'hare', or as we say in french 'lièvre'. So, feel free to enjoy your Pâte Acadienne in the way that it was originally intended, with hare. And have no fear, the Easter Bunny is safe! :)
Jacquie concludes: "This lovely Acadien recipe has been handed down through many generations of the Theriault family in West Archat, Cape Breton. I'm please to share it with our extended "family."
meat into 3/4-inch cubes. Chop onions and add to pot with seasonings.
Simmer gently until meat is tender, about 2-1/2 hours to 3 hours.
DO NOT ADD WATER.
In a large bowl, combine flour, salt and baking powder. With a pastry blender, mix in the shortening until it resembles fine crumbs. While mixing by hand, gradually add water and form into a large ball.
Divide dough into 2/3 and 1/3 portions. Roll the 2/3 portion into a 1/3-inch thick rectangle and pat into a 9 x 12 Pyrex pan. (Leave a little overhang for sealing pâte). Pour in the cooled meat mixture, then roll the remaining dough portion and place on top. Pinch edges, moistened with water, and roll edges inward. (You should have a nice rope effect for the edges.)
Brush with milk and bake at 350 degrees until brown.
When cool, the Pâte Acadienne can be cut into serving squares and steamed until heated through. (The pastry seems to puff slightly).
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