Tourtiere
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.
Servings: 6 yield(s)
Prep Time: 60 mins
Cook Time: 360 mins
Total Time: 420 mins
Ingredients
    Crust
  • 5.5 cup white flour
  • 1 lb Tender Flake Lard
  • 1 Large Egg
  • 1 cup Water
  • 1 tbsp White Vinegar
    • Gravy
  • 2 cup Chicken Broth
  • 1 Can of mushroom soup (Campbells Cream of Mushroom)
  • 1 Package of onion soup mix
    • Filling
  • 4 cup pork (Pork roadt chopped in 1cm cubes)
  • 4 cup Chicken Breasts (Chopped in 1cm cubes)
  • 4 cup Beef (sirloin roast chopped into 1cm cubes)
  • 4 cup Turkey (Breast chopped into 1cm cubes)
  • 8 cup potatoes (chopped into 1cm cubes)
  • 1 Large onion
  • 1 tbsp Salt (to taste)
  • 1 tbsp Black ground Pepper (to taste)
Instructions
    Filling
  1. Cube up potatoes, place in water until needed (prevents them from browning), strain before using.
  2. 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).
  3. Mix all 1/2 cooked meats together in a large bowl, place in fridge until needed.
  4. Chop up onion and set aside for later.
    5. Gravy
  5. Combine all gravy ingredients together.
  6. Bring to boil.
  7. Take off heat, cool slightly and strain to remove onion / mushroom chunks.
    8. Lay the Crust
  8. 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.
  9. Transfer rolled dough onto rolling pin (this is to help transfer the dough to your pan).
  10. 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).
    11. Layer the Tourtiere
  11. Completely drain cubed potatoes before starting to layer.
  12. Place layer or potatoes (enough to cover the bottom).
  13. Sprinkler some onions over top.
  14. Add layer or mixed cubed meats.
  15. Repeat potato / onion / meat layers, until two inches from top of pan.
  16. 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).
  17. Place the top crust over the pan, allowing 1 inch overlap.
  18. Roll the top and bottom crust together inwards.
  19. Cut vent holes in top crust (I like to slice small slits in the top, some times adding a seasonal touch).
    20. Baking
  20. Place tourtiere in a preheated oven (425F) for about 40 minutes.
  21. 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).
  22. Check potatoes to determine if the Tourtiere is fully cooked (using fork, sorry this may damage your fancy top crust).