Hotel Paulin`s Acadian Meat Pie - Restaurant Association of Nova Scotia

Ingredients

• 2 lb beef, cut into 1/2” cubes
• 2 lb pork, cut into 1/2” cubes
• 3-4 lb cut-up chicken, whole chicken or stewing hen
• 3 large celery ribs, thinly sliced and their tops (reserve ribs for filling)
• 3 cooking onions, chopped
• 3 bay leaves
• 1 small carrot, cut into 3 pieces
• 1/2 cup reserved fat (from beef, pork and chicken) and/or butter
• 1 medium Spanish onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp fresh ginger, chopped
• 1 tbsp Salted Herbs*
• 1 tbsp summer savory
• 1 tsp thyme
• 1/8 tsp each, cloves and all-spice
• 1/2 cup flour
• 6 cups reserved stocks
• 1-2 tsp each, salt and pepper
• Prepared pastry for 3 double crust 9” pies