Categories: Pork, Beef, Meats, Pies 
      Yield: 1 tortiŠre 
  
    1/2 lb Pork - lean 
    1/2 lb Beef - lean 
    1/2 lb Veal 
    1/2 lb Chicken 
    1/4 lb Salt pork fat 
           Salt 
           Pepper 
      1    Onion 
  2 1/2 lb Potatoes 
      1    Thick pie shell 
 
--------------------------------SUET PASTRY-------------------------------- 
    1/2 lb Suet, finely minced 
      4 c  All purpose flour 
      2 ts Baking powder 
  1 1/2 ts Salt 
  1 1/3 c  Water (approx) 
  
  At night prepare the meat by cutting the pork, veal, beef, chicken and 
  pork fat into small cubes. Season with salt, pepper and onion cut in 
  rings. Cover and put in a cool, fresh place. 
  The next morning, cut the potatoes in small cubes. Roll suet pastry into a 
  28xd4x1/2-inch strip. Cut lengthwise into halves. Line a 10-inch 
  three-quart casserole (or two smaller casseroles) with one strip, bringing 
  pastry over top edge. fill pastry with alternate layers of meat and 
  potatoes until all ingredients are used. Cover all with boiling water and 
  seal pie with top layer of pie shell. Cut hole in centre of pie shell to 
  let steam escape. Cover casserole with foil. 
  Bake in moderate oven (350F) for four hours. Remove the foil for the last 
  30 minutes of baking time to brown the crust. 
  The original recipe of the Naskapis (native Indians of Quebec) called for 
  one rabbit, a partridge, one pound of moose meat and one pound of lean 
  pork instead of the more mundane meats used today. 
  Variation: Minced meats may be used in lieu of cubes. 
  Suet pastry: 
  Mix suet with flour, baking powder and salt. Stir in enough water to 
  moisten the flour. Gather dough together and shape into a ball.