Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
2 cups of flour
2 tsp of baking powder
½ tsp of salt
4 to 6 tbsp of fat
milk or water to dilute the paste
Mix all the ingredients well together to form the dough. Put it on a flat surface and use a rolling pin to flatten (about 1/16 inch thick).
2 seal shoulders well degreased
6-8 slices of bacon
2 medium onions, chopped
Salt and pepper
6-8 potatoes, sliced very thin
½ tsp of favorite spices to taste
1 cup of flour
½ cup of butter
2 cups of water
½ cup of wine or beef broth
Remove all fat from meat. Soak overnight in water with salt (1 tbsp of salt per gallon of water)
The next morning, drain the meat and boil a few minutes.
Rinse and cut into smaller pieces.
Cover the bottom of a cooking pot with half of the dough and place alternatively a row of potatoes, a layer of meat, onions and seasonings to the top.
Brown the flour in a pan, add butter and mix together. Add water and wine (or broth) to dilute well. Add to the cooking pot.
Cover with a dough layer. Put a whole in the middle with your finger to prevent the dough from blowing up.
Bake 40-50 minutes at 350 °F.
Towards the end of cooking, add ½ cup of water in the dough whole, raise the oven at 400 °F and cook another 20 minutes or until pastry is golden brown.
