TOURTIERE DU LAC ST-JEAN
A French Canadian dish that is served everywhere in the Northern Quebec region. It is tasty and filling. It takes a long time to cook and peeling and cubing all the potatoes may be tiring but it is well worth it! Try it just once and I'm sure you'll agree. This is not a pie...it is so much more than that! Please note that I have made this using Campbell's Beef and Barley soup concentrate in lieu of beef bouillon concentrate on occasion and my family from Quebec loved it. The bouillon is traditionally used however, and anything else is optional. This will feed 15-20 people. Québécois like to serve with salad, pickled beets, cucumbers, tomatoes and salad.
Provided by Amy Duchesne
Categories Savory Pies
Time 12h
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell's Soup.
- Add water, 2 cans Campbell's Soup, salt,pepper, and ground pork and hamburger meat to a large pot.
- Boil ingredients until the meat is fully cooked.
- Taste to see if it needs more salt or not.
- Peel and cube potatoes and mix with the last 2 cans of soup; set aside.
- For the full recipe, use a turkey basting pan with lid to bake this.
- For smaller recipe, use a stock pot.
- Line the bottom of the pan with dough.
- Fill the bottom of the pan with half of the cubed potatoes.
- Pour the meat and stock on top of the potatoes.
- Pour the last half of the potatoes on top of the meat and stock.
- You should be able to see stock peeping through the top layer of potatoes.
- Cover and seal with the dough.
- Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook.
- Cover with foil or lid.
- Bake for 1 hour at 400 degrees or until it is boiling.
- Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller.
- Serve immediately and enjoy.
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Nafees
[email protected]This tourtière was a disappointment. The crust was dry and the filling was bland.
Rae
[email protected]I'm not a huge fan of tourtière, but this one was pretty good. The crust was flaky and the filling was flavorful.
Ayeni Olusegun
[email protected]This tourtière was a labor of love, but it was worth it! The end result was a beautiful and delicious dish that everyone loved.
Cabdulahi Yare23
[email protected]Not bad, but I've had better.
Erica Bass
[email protected]Easy to follow recipe that yielded delicious results. The tourtière was a crowd-pleaser.
Siavash Ghahremany
[email protected]This was the worst tourtière I've ever had. The filling was bland and the crust was soggy.
Jody Melville
[email protected]Meh.
Clever Chilekwa
[email protected]Delicious! The meat and potato filling was hearty and flavorful, and the crust was crispy and flaky. Will definitely make this again.
Jitendar Mallah
[email protected]Followed the recipe to the T and it turned out perfect! The only thing I would change is to add a bit more salt to the filling.
Patience Impatience
[email protected]This tourtière was a hit at our party! The filling was flavorful, and the crust was flaky and golden brown. I'll definitely be making this again.