Tourtiere Du Lac St Jean
Discover the heartwarming flavors of Québec with Tourtière du Lac St-Jean, a traditional Canadian meat pie that's as impressive as it is delicious. This hearty, slow-cooked dish features a rich medley of cubed pork shoulder, beef chuck, and veal shoulder, paired with tender potatoes and aromatic onions, all baked to perfection in a buttery homemade pastry crust. Infused with garlic, thyme, and black pepper, and moistened with savory chicken or beef stock, this pie is a true celebration of comfort food. Perfect for feeding a crowd, this iconic French Canadian recipe requires patience but rewards with its deep, satisfying flavors. Serve it as a centerpiece for gatherings or festive occasions, and savor a piece of Québecois culinary tradition.
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 500 grams Beef chuck
- 500 grams Veal shoulder
- 1000 grams Potatoes (peeled and diced)
- 2 large Onions (finely chopped)
- 4 cloves Garlic (minced)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 800 grams All-purpose flour
- 400 grams Unsalted butter (cold, cubed)
- 200 ml Cold water
- 1 large Eggs (beaten, for egg wash)
- 500 ml Chicken or beef stock
Instructions
Cut the pork shoulder, beef chuck, and veal shoulder into small 1/2-inch cubes for even cooking and texture. Transfer the diced meats to a large mixing bowl.
Add the diced potatoes, chopped onions, minced garlic, salt, black pepper, and dried thyme to the bowl with the meat. Mix well to combine all ingredients.
Prepare the pastry dough. In a large bowl, mix the all-purpose flour and a pinch of salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs.
Gradually add the cold water and mix until the dough comes together. Divide the dough into two portions, one slightly larger than the other (for the bottom crust vs. the top). Wrap each portion in plastic wrap and chill for at least 30 minutes.
Preheat your oven to 325°F (160°C). Roll out the larger portion of dough on a floured surface to fit a deep, oven-safe baking dish. Line the dish with the dough, ensuring there is enough overhang to seal the pie later.
Fill the pastry-lined dish with the meat and potato mixture, spreading it evenly. Pour the chicken or beef stock over the filling to keep the pie moist and flavorful during baking.
Roll out the smaller portion of dough to form the top crust. Place it over the filling and seal the edges by crimping or folding the overhanging bottom crust over the top crust. Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the crust with the beaten egg to give the pie a golden, glossy finish.
Bake the tourtière in the preheated oven for about 4-5 hours, or until the crust is golden and the filling is tender and fully cooked. Check the pie periodically and add more stock through the steam vents if the filling looks dry.
Allow the tourtière to cool slightly before slicing and serving. Enjoy this hearty and traditional Québécois dish!
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 35.9 g | 179% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
