Charlevoix Traditional Tourtière

Charlevoix Traditional Tourtière Charlevoix Traditional Tourtière 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.
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.
  • 120 min prep
  • 540 minutes
  • calories
  • $2.54

Ingredients


Makes: 16 servings
  • 5 C (1 1/4 L) Beef Broth
  • 2 1/2 C (625 ml) Chicken Broth
  • 6 lbs (2 7/10 kg) cubed meat, such as veal, beef, and pork (or, if possible, game meat, such as partridge, hare, and moose)
  • 10 lbs (4 1/2 kg) potatoes, peeled and diced (same size as meat)
  • 2 onions, diced
  • 4 oz (114 ml) salted lard, finely chopped — optional
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 3 bay leaves
  • 1 recipe prepared Tourtière Pastry (see recipe following)
  • 2 egg yolks
  • 1 Tbsp (15 ml) water

Preparation


 
  • Prepare Bouillons and set aside to cool.
  • 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 Epicure’s Eclipse® Coated 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 (10 ml) 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 (750 ml) cold water. Using a large fork or your hands, gently stir to combine. Add up to 1/4 cup (60 ml) 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.

Tip


 

Serving Suggestion: Serve with seasonal greens and prepared Epicure’s Dressing.

Shop this recipe...

Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
Chicken Broth Mix
$11.50