Tourtière du Lac St. Jean Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs of your choice of meat, for example:
1 ¼ lb. beef cut into approximately ¼" - ½" cubes
1 ¼ lb. chicken cut into approximately ¼" - ½" cubes
1 ½ lb. ground pork, medium-lean
1 hare or 2 duck legs confit (optional)
Other filling ingredients:
1 tbsp. savory (or more to taste)
2 large white onions, chopped
1 to 2 stalks of chopped celery
salt and pepper
4 lbs of potatoes, cut into approximately ¼" cubes
6-8 cups chicken broth
2 large pieces of pie crust (homemade or store-bought)
1 egg for the glazing
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Directions: |
Directions:The day before cooking, cut the beef and chicken into ¼" - ½" cubes. In a bowl, combine beef, chicken and ground pork. Add the chopped onions and celery and savory. Season with salt and pepper. Mix well, cover the bowl and let sit in the refrigerator for about 8 hours or overnight.
The next day, preheat oven to 450ºF. Shred the hare or duck confit meat (if using) and mix with the rest of the meat. Peel and cut potatoes into ¼" cubes.
Line the bottom and sides of a large ceramic pot or a roasting pan with pie dough. Allow pastry to hang over the sides of the pan a little to cover the edges. Fill the roasting pan by alternating layers of meat and potatoes. Season each row with salt and pepper. Pour chicken broth to lightly cover meat and potatoes.
Cover the top of the pie dish with a thicker layer of pie crust dough than the bottom and make a chimney on top. Seal the edges of the pie dish and remove excess dough. Brush the top of the pastry with a little beaten egg.
Place the pie dish in the oven and bake uncovered for 15 minutes to seal in the dough.
Turn the oven down to 350ºF and continue baking for 1 hour (or until you start to smell the pastry and the crust starts to brown).
Lower the oven to 250ºF, cover the pie shell with aluminum foil and continue baking for 3 hours.
Lower the oven to 200ºF and continue baking for 1 hour. At this point, if the pie dish is too wet, you can leave it uncovered so that the broth continues to evaporate.
Finally, let the tourtière rest in the oven at 125ºF for at least 1 hour before serving. |
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Number Of
Servings:Many |
Preparation
Time: |
Preparation
Time:About 7 hours |
Personal
Notes: |
Personal
Notes: Tourtière is one of the oldest recipes in French Canadian culinary history. The Gauthier family has made it for generations. Nana and Papa made it more often when they were young, as it was perfect for using all kinds of game or other hunted meat.
Although tourtière is a traditional dish, the variations are endless, from the ingredients to the spices used. You can opt for a mix of ground and cubed meats for a richly flavored experience, or a combination of wild and more classic meats. Game or wild meat, such as venison, hare, duck or partridge, will add a special dimension to your meat pie. More classic meats include beef or veal, chicken and pork.
When it comes to spices, the choice is yours. This recipe keeps things simple, using salt, pepper and savory to let the meat’s flavors shine through. But you could also add oregano or even salty herbs, adjusting the quantities of spices according to your taste and the meats you choose. There’s no such thing as the perfect tourtière, but the result is almost always delicious.
A tip to make a successful tourtière: make a chimney on the pastry to let steam escape during baking. The chimney is basically a hole in the top crust, with edges made with the dough to prevent spillage. To adjust the final consistency of the tourtière, check through the chimney on top towards the end of cooking. If the tourtière is too wet, remove the tin foil to evaporate the liquid. If too dry, add more stock.
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