NOTRE CUISINE ACADIENNE...

TITLE PATE CROCHÉ / Woven Pastry
(pronounced: pawt crush-ay)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a 1985 Bicentennial Families recipe which comes from Jacqueline Albert Savoie. 
INGREDIENTS
  • 3 cup flour
  • 1 teaspoon salt
  • 1-1/2 cup water
  • 1 teaspoon baking powder
  • 1-1/2 cup shortening
Filling:
  • 2-1/2 lb ground pork
  • 1/2 cup water
  • 1 medium minced onion
  • 1/2 lb ground beef
  • salt and pepper to taste
PREPARATION Sift in a bowl the flour, salt and baking powder. Add shortening and blend well. Add water and mix well. Roll on a floured surface and cut into 6-inch size crusts.

In the meantime, cook in a kettle, the pork, beef, onion, water and seasoning. When well done, not too watery, place by spoonfuls, the meat mixture, in the center of each 6-inch crust and fold. Seal and flute. Cook for 30 minutes in a 350 degree F oven on a cookie sheet.

Close this window to return to the "Notre Cuisine..." listings
(Left click on the "X" in upper right-hand corner of this window.)