Tourtière (the real one!)

Denis Martel — Sun, 18 Apr 2010 16:48:10 +0000

I really enjoy serving a tourtière when guests are coming for dinner because you can prepare it in advance and it lets off a great aroma for when the guests arrive.

In my family, I remember my parents eating tourtière with home made pickled green tomatoes (green ketchup). Personally, I prefer the good old red ketchup with the bottle on the table, without any ceremony!

Ingredients:

500 gr beef cut in very small cubes or grounded
500 gr pork cut in very small cubes or grounded
500 gr veal cut in very small cubes or grounded
30 ml salt
3 large onions, chopped
250 ml milk
350 ml chicken bouillon (roughly)
Potatoes cut in small cubes (maximum 1 cm), a quantity equal to the meat volume.
Pie crust dough(use the recipe for the tourtière one)
One egg, beaten

Method:

About 24 hours before cooking the tourtière, blend all meats, the onions and half the salt together and refrigerate
Pre-heat the oven to 400⁰F
In a large pot or roasting pan (cast iron is better if you have one), spread the pie crust to cover the entire pan.
Start with a layer of potato, followed by a layer of meat (broken into pieces) covering the potatoes generously. Alternate steps between the potatoes and meat (about three layers of each in total)
Add the liquid and the remaining salt
You may want to add some more liquid if you think there is not enough.
Cover with the crust and brush egg on the top. Cut three holes on the top crust for ventilation
Cover lightly with aluminium foil
Bake at 400⁰ F for 30 minutes, then reduce the temperature to 275⁰ F and bake for another 4 hours
After 4 hours, remove the aluminium paper and bake for an additional 30 minutes or until the crust is golden in colour.

Pork – Let's Cook Together

Tourtière (the real one!)