The tradition of the Tourtière is still alive in Quebec, especially in the Saguenay-Lac St-Jean-Charlevoix region. One way to make it is to prepare meat with potatoes and cover with pastry before baking over low heat.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Tourtière:
- Preheat oven to 450° F (230° C).
- In a very large bowl, mix meat with potatoes, onion, lard (if used), and generous grindings of Sea Salt and Pepper.
- Cover the bottom and sides of roasting pan (no rack) with pastry. Add meat and potato mixture and pour Bouillons overtop. Add water, if needed, so meat and potatoes are covered with liquid. Arrange bay leaves overtop.
- Cover with pastry and seal sides to prevent leaking. Lightly beat egg yolks with water. Brush over top of pastry. Using a knife, slash pastry in 2 or 3 places. Cover with foil.
- Bake for 1 hour, then reduce heat to 325° F (160° C). Continue to bake for 5 hours. Occasionally check that the foil is not sticking to pastry.
- After 5 hours, reduce heat to 300° F (150° C). Remove foil and continue to bake for 1 more hour. Remove from oven and let stand 10 minutes before cutting.
Tourtière Pastry:
- In a very large bowl, blend 14 cups (3.3 L) flour with 2 tsp salt.
- Using a pastry blender or 2 knives, cut in 2 lb (0.9 kg) trans fat-free chilled shortening (cut into cubes first) until mixture resembles coarse crumbs. Add 3 cups cold water.
- Using a large fork or your hands, gently stir to combine.
- Add up to 1⁄4 cup cold milk if dough is too dry to hold together.
- Shape dough into 2 balls, then flatten into discs.
- Wrap each in plastic and refrigerate for 30 minutes, or up to 2 days before rolling out.
This is a generous amount of pastry, perfect for making decorative cut-outs for the top of your tourtière, and possibly another small tourtière.
Serve with seasonal greens and prepared Epicure’s Dressing.
Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 0 g.
9 hours
16 servings
$2.54/serving
9 hours16 servings$2.54/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Tourtière:
- Preheat oven to 450° F (230° C).
- In a very large bowl, mix meat with potatoes, onion, lard (if used), and generous grindings of Sea Salt and Pepper.
- Cover the bottom and sides of roasting pan (no rack) with pastry. Add meat and potato mixture and pour Bouillons overtop. Add water, if needed, so meat and potatoes are covered with liquid. Arrange bay leaves overtop.
- Cover with pastry and seal sides to prevent leaking. Lightly beat egg yolks with water. Brush over top of pastry. Using a knife, slash pastry in 2 or 3 places. Cover with foil.
- Bake for 1 hour, then reduce heat to 325° F (160° C). Continue to bake for 5 hours. Occasionally check that the foil is not sticking to pastry.
- After 5 hours, reduce heat to 300° F (150° C). Remove foil and continue to bake for 1 more hour. Remove from oven and let stand 10 minutes before cutting.
Tourtière Pastry:
- In a very large bowl, blend 14 cups (3.3 L) flour with 2 tsp salt.
- Using a pastry blender or 2 knives, cut in 2 lb (0.9 kg) trans fat-free chilled shortening (cut into cubes first) until mixture resembles coarse crumbs. Add 3 cups cold water.
- Using a large fork or your hands, gently stir to combine.
- Add up to 1⁄4 cup cold milk if dough is too dry to hold together.
- Shape dough into 2 balls, then flatten into discs.
- Wrap each in plastic and refrigerate for 30 minutes, or up to 2 days before rolling out.
This is a generous amount of pastry, perfect for making decorative cut-outs for the top of your tourtière, and possibly another small tourtière.
Serve with seasonal greens and prepared Epicure’s Dressing.
Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 0 g.
