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Juliette’s Lac-Saint-Jean Tourtière (meat pie)
Juliette’s Lac-Saint-Jean Tourtière (meat pie)
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Juliette’s Lac-Saint-Jean Tourtière (meat pie)

Preparation
45 MIN
Cooking
5 H
Servings
12
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Ingredients

Preparation

  1. Preheat the oven to 200 °C (400°F).
  2. In a large bowl, combine the meat, onions, and potatoes. Season with salt and pepper.
  3. Line the bottom and sides of a large pot or roasting pan (Slightly larger than 23x13-cm / 9x5-inch) with one pie crust.
  4. Add the meat and potato mixture. Add enough chicken broth to cover the meat. Cover with the second pie crust.
  5. Cover and bake for about 1 hour or until the filling starts to boil.
  6. Reduce the oven’s temperature to 170 °C (325 °F) and cook for about 3 hours. Add broth, as needed.
  7. Reduce the oven’s temperature to 170 °C (300 °F) and cook for 1 to 2 hours.

Comments

  1. Someone really got confused with the Temperatures... 400F = 205C, 325F=162C and 300=150C. For the crust I suggest modifying the recipe to add some Vodka (1:1 ratio) or pure alcohol for a flanker crust.

  2. Hi Erica, I add the extra broth using a funnel through the hole in the top crust.

  3. How are you supposed to add broth if the pie is covered with dough? I really wish someone would answer the questions asked in the comments. It would make things much easier.

  4. Just made a double batch of tourtiere for Christmas. 2 major things that I would note. 1- it says to cover the pies but it does not say with what. I covered them with aluminum foil. 2- says to add more liquid if too dry, there is no way you can add more as the inside of the pie touches the pie shell. I would simply add more liquid from the beginning. Made them with chicken filet, pork loin and beef tenderloin. Was a hit with the meat lovers of the family. Would I make it again? yes

  5. Never start cooking the meat. IT MUST be refrigerated for at least 4 hours. La vraie tourtière du Lac-Saint-Jean (Certaines personnes n'utilisent pas de poulet.)

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