Lac Saint-Jean Tourtière
Prep Time
Cooking Mode
1000 mL (4 cup) cup beef broth
4 potatoes, peeled and diced
To taste salt and freshly ground pepper
4 garlic, chopped
2 yellow onions, chopped
90 g (3 oz) oz salted pork belly, finely chopped
335 g (¾ lb) lb turkey pieces (¼ in.)
335 g (¾ lb) lb bison stewing cubes, ½ cm (¼ in.)
335 g (¾ lb) lb beef stewing cubes, ½ cm (¼ in.)
335 g (¾ lb) lb Quebec pork stewing cubes, ½ cm (¼ in.)
2 short crust pastry sheets
1000 mL (4 cup) cup beef broth
4 potatoes, peeled and diced
To taste salt and freshly ground pepper
4 garlic, chopped
2 yellow onions, chopped
90 g (3 oz) oz salted pork belly, finely chopped
335 g (¾ lb) lb turkey pieces (¼ in.)
335 g (¾ lb) lb bison stewing cubes, ½ cm (¼ in.)
335 g (¾ lb) lb beef stewing cubes, ½ cm (¼ in.)
335 g (¾ lb) lb Quebec pork stewing cubes, ½ cm (¼ in.)
2 short crust pastry sheets
Directions
1Combine all ingredients (except pastry, potatoes and beef broth) in a large bowl. Cover and refrigerate for 10 hours.
2Line a deep, thick-bottom baking dish with one sheet of pastry. Preheat oven to 200°C (400°F).
3Fill crust with refrigerated mixture, potatoes and beef broth to within 2.5 cm (1 in.) of dish rim. Top with second pastry sheet, cut vents in top crust and seal edges of both crusts together.
4Bake at 200°C (400°F) for 1 hour, then lower temperature to 150°C (300°F) and bake for 5 to 6 hours or until meat is tender and crust is golden. Let stand for 30 minutes before serving.
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