Deep Dish Tourtière Casserole

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This Quebec Tourtière is popular in the Charlevoix, Saguenay, Lac Saint-Jean and Côte Nord regions.

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Deep Dish Tourtière Casserole

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.

You will like reading: The Road of Quebec Meat Pies and Tourtières, descriptions and recipes

 

 

 

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.

portionServings: 12

Additional time before baking: 8 hours to marinate meat and onions

Preparation1 hr 30 minsCooking7 hrsTotal8 hrs 30 mins

 500 g -1 pound of pork shoulder or blade, cut into 1/2-inch cubes
 500 g beef -1 pound venison (moose, deer or geese, cut into 1/2-inch cubes
 500 g chicken or veal shoulder or blade cut into 1/2 inch cubes
 6 onions, chopped
 4 large potatoes, peeled, cut into 1/2-inch cubes
 1 tablespoon of salt
 1 teaspoon of ground black pepper
 3 tablespoons salted herbs, rinsed in cold water (optional)
 Pie dough equivalent of about 6 unbaked shells
 1 egg beaten with 1 tablespoon of milk

1

In a large glass or stainless steel bowl, combine meat, onions, salt and pepper. Cover and refrigerate 8 to 16 hours.

2

In another bowl, place the potatoes, cover with cold water about 1 inch above the potatoes. Refrigerate 8 to 16 hours.

3

Drain the potatoes, reserving the soaking water

4

Set the oven rack in the bottom of the oven. Preheat the oven to 350 °F.

5

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.

6

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.

7

Bake in the oven for 1 hour, reduce the oven heat to 250 °F and cook for 6 hours.

Ingredients

 500 g -1 pound of pork shoulder or blade, cut into 1/2-inch cubes
 500 g beef -1 pound venison (moose, deer or geese, cut into 1/2-inch cubes
 500 g chicken or veal shoulder or blade cut into 1/2 inch cubes
 6 onions, chopped
 4 large potatoes, peeled, cut into 1/2-inch cubes
 1 tablespoon of salt
 1 teaspoon of ground black pepper
 3 tablespoons salted herbs, rinsed in cold water (optional)
 Pie dough equivalent of about 6 unbaked shells
 1 egg beaten with 1 tablespoon of milk

Directions

1

In a large glass or stainless steel bowl, combine meat, onions, salt and pepper. Cover and refrigerate 8 to 16 hours.

2

In another bowl, place the potatoes, cover with cold water about 1 inch above the potatoes. Refrigerate 8 to 16 hours.

3

Drain the potatoes, reserving the soaking water

4

Set the oven rack in the bottom of the oven. Preheat the oven to 350 °F.

5

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.

6

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.

7

Bake in the oven for 1 hour, reduce the oven heat to 250 °F and cook for 6 hours.

Deep Dish Tourtiere (cooked with raw meats)

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