Yields:
6 Servings
Difficulty: Difficult
Prep Time: 1 Hr
Cook Time:
6 Hr
Total Time:
7 Hr
Tourtière is a traditional French-Canadian dish. Traditionally made from wild meat; however this recipe is a combination of ideas taken from different way of making it.
Ingredients
Adjust Servings
-
Crust
- Gravy
- Filling
Instructions
-
Filling
- Cube up potatoes, place in water until needed (prevents them from browning), strain before using.
- Cube up all raw meats (into 1/2 inch cube size), cook individually 1/2 way (only a slight browning, the remaining cooking will happen as a complete assembly).
- Mix all 1/2 cooked meats together in a large bowl, place in fridge until needed.
- Chop up onion and set aside for later. Gravy
- Combine all gravy ingredients together.
- Bring to boil.
- Take off heat, cool slightly and strain to remove onion / mushroom chunks. Lay the Crust
- Roll dough (to about 3/8") on floured surface (make sure that the dough surface area is large enough to cover your pan bottom + sides + one inch overlap.
- Transfer rolled dough onto rolling pin (this is to help transfer the dough to your pan).
- Cover the pan (normally a large sized roaster style pan) with the crust and trim off excess dough from top edge (leaving 1 inch extra, for rolling with top crust). Layer the Tourtiere
- Completely drain cubed potatoes before starting to layer.
- Place layer or potatoes (enough to cover the bottom).
- Sprinkler some onions over top.
- Add layer or mixed cubed meats.
- Repeat potato / onion / meat layers, until two inches from top of pan.
- Pour gravy into pan allowing it to seep into the layers, but do not add too much so to cover the top (this would create a soggy top crust).
- Place the top crust over the pan, allowing 1 inch overlap.
- Roll the top and bottom crust together inwards.
- Cut vent holes in top crust (I like to slice small slits in the top, some times adding a seasonal touch). Baking
- Place tourtiere in a preheated oven (425F) for about 40 minutes.
- Reduce heat to 275F for about 5-6 hours (depending on oven size and tourtiere size. (do not cover with foil unless the crust starts to get too brown).
- Check potatoes to determine if the Tourtiere is fully cooked (using fork, sorry this may damage your fancy top crust).