Omelette with mimolette and maple syrup

In a very large bowl, add all the ingredients except the chicken broth and batter. Season generously with salt and pepper then mix well. Reserve in the fridge.

Preheat the oven to 200 ° C / 400 ° F.

On a floured work surface, take 3⁄4 of the pie dough and roll out to obtain a large pastry about 3-4 mm thick. Line the bottom and sides of a large casserole dish about 30 cm long by 25 cm wide. Spread the rest of the dough to obtain another 3-4mm thick roll and set aside.

Pour the meat mixture into the bottom of the casserole dish then add enough chicken broth to have 1 cm under the meat. Cover with the remaining dough and form a chimney by cutting a hole in the center. Seal the edges of the tourtière well. Cover with foil and make a hole where the chimney is located.

Place in the oven and cook for 1 hour, reduce the temperature to 162 ° C / 325 ° F and continue cooking for 2 hours, further reduce the temperature to 150 ° C / 300 ° F and continue cooking for 2h30 minutes.

Remove the foil and continue cooking for 1 hour 30 minutes.