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Deep Dish Tourtiere (cooked with raw meats)

Yields1 ServingPreparation1 hr 30 minsCooking7 hrsTotal8 hrs 30 mins

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

tourtiere

 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.