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Tourtière meat fillings are as varied as the cooks making them, but most often it’s a simple mix of ground pork or beef. It is a classic dish among French Canadians, usually served during the holidays. This recipe is from Chef Frédéric Cyr, culinary director at Quebec City’s Fairmont Le Château Frontenac.
Serves six to eight
- 4 lbs (2 kg) pork, beef and chicken, cubed
- 2 large onions, chopped
- 12 garlic cloves
- Salt and pepper, to taste
- 2-3 sprigs of fresh thyme
- White wine, to taste
- 2 medium russet or Yukon gold potatoes, cubed (about 1 lb)
- Pastry for a single crust pie
- 1 egg, beaten
1. Preheat the oven to 375°F. In a bowl, toss the meat, onions, garlic, spices and splash of white wine. Place mixture in a deep pie plate or shallow pot with the potatoes.
Tip 1: You do not need to use beef, pork or chicken. Cyr makes his tourtière with a more elaborate blend of game meat, such as deer and wild boar.
2. Roll out the pastry dough slightly larger than the top of the baking dish, cover the pie (brushing the edge of the baking dish with beaten egg to help keep it closed while cooking) and crimp the edges or decorate the top however you like. Cut a few holes in the crust to allow the steam to escape and brush the top with beaten egg.
3. Bake for one hour. Reduce the temperature to 250°F, cover and bake for four to five hours or until deeply golden in colour, uncovering for the last 30 to 45 minutes.
Tip 2: Tourtière is delicious served warm or room temperature, and accompanied with a hearty spoonful of plum or apple chutney, or cranberry sauce.