In the province of Quebec, it is in the regions of Charlevoix, Saguenay, Lac Saint-Jean and Côte-Nord that the tourtière is prepared with raw meat, onion and potatoes that cook in the dough.
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Tourtiere tips
You can mince the meat with the large-hole plate from the meat grinder, but I admit I prefer the tourtiere prepared with the meat cut with a knife.
When reheating the tourtiere, add a little water in the chimney halfway through cooking.
The tourtiere can be refrigerated for 4 days and freezes for 6 months. Reheat it in a low oven, adding a little water or broth halfway through cooking to allow the liquid to seep in easily.
Charlevoix Variations
Ragoût à la mode
In the Charlevoix region, a casserole name Ragoût à la mode with a similar taste as tourtière is sometimes prepared in a deep covered dish instead of baking it in a pie dough. It is prepared by alternating layers of meat and potatoes sprinkled with flour before adding the water. It is baked in the oven just like the tourtière.
To save time
In this same region, to save time, there are people who cook rhe meat, onions and potatoes in the potato soaking water for 1 hour before putting the mixture in the dough. This version is also delicious but I admit having a preference for the one cooked with raw meat, onions and potatoes.
In the city of Baie Saint-Paul, some cooks told me that they prepare their Christmas tourtiere ahead of time and freeze it without baking it. They bake the frozen uncooked tourtiere which obviously takes more time to cook.
Servings: 12
Additional time before baking: 8 hours to marinate meat and onions
In a large glass or stainless steel bowl, combine meat, onions, salt and pepper. Cover and refrigerate 8 to 16 hours.
In another bowl, place the potatoes, cover with cold water about 1 inch above the potatoes. Refrigerate 8 to 16 hours.
Drain the potatoes, reserving the soaking water
Set the oven rack in the bottom of the oven. Preheat the oven to 350 °F.
Line one large 6 quarts deep dish pan or three 2 quarts deep dish with pie dough. Cover bottom with a layer of meat mixture, top with a layer of potato and continue alternating up to 1 inch from the edge. Add the herbs if using them and pour in the soaking water at the level of the meat and potato mixture. If there is not enough soaking water, top up with cold water.
Brush the edge of the dough with the egg mixture, cover with a sheet of dough sealing by pressing gently. Make one 2-inch hole in the center of the tourtiere or two for a large pan and insert a chimney made of aluminum foil into the hole. Brush with the egg around the hole and seal with a rope of dough pressing gently.
Bake in the oven for 1 hour, reduce the oven heat to 250 °F and cook for 6 hours.
Ingredients
Directions
In a large glass or stainless steel bowl, combine meat, onions, salt and pepper. Cover and refrigerate 8 to 16 hours.
In another bowl, place the potatoes, cover with cold water about 1 inch above the potatoes. Refrigerate 8 to 16 hours.
Drain the potatoes, reserving the soaking water
Set the oven rack in the bottom of the oven. Preheat the oven to 350 °F.
Line one large 6 quarts deep dish pan or three 2 quarts deep dish with pie dough. Cover bottom with a layer of meat mixture, top with a layer of potato and continue alternating up to 1 inch from the edge. Add the herbs if using them and pour in the soaking water at the level of the meat and potato mixture. If there is not enough soaking water, top up with cold water.
Brush the edge of the dough with the egg mixture, cover with a sheet of dough sealing by pressing gently. Make one 2-inch hole in the center of the tourtiere or two for a large pan and insert a chimney made of aluminum foil into the hole. Brush with the egg around the hole and seal with a rope of dough pressing gently.
Bake in the oven for 1 hour, reduce the oven heat to 250 °F and cook for 6 hours.
