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Saguenay Tourtière
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tourtiere-saguenay-1505.jpg
PT1H00M
PT6H30M
PT19H30M
In a large bowl, mix pork, beef, veal, onions and spices. Season with salt and pepper. Cover and refrigerate for 12 hours to allow flavours to develop.Put chicken bones and remaining onion in a large kettle with cold water to cover. Season with salt and pepper. Bring to a boil and lower heat to medium. Simmer for 2 hours.Strain and refrigerate broth.Pre-heat oven to 400°F (200°C).Combine flour, baking powder and 1/2 tsp. salt in a mixing bowl.Cut in shortening until mixture is the consistency of coarse cornmeal.Mix in milk, in a thin stream, until dough is moist enough to hold together. Shape into a ball and divide in two.On a surface dusted with flour, roll out dough into two crusts 3/8 (1 cm) thick.Line bottom and sides of a large casserole with one crust.Combine meat mixture with potatoes and fill casserole.Pour in chicken broth to cover.Cover with top crust being careful to keep it dry. Cut two steam vents. Bake 45 minutes.Lower heat to 350°F (180°C).Cover tourtière with aluminum foil and bake for 5 hours more.
12
Metro
3
7
5
1
2 lb (1 kg) pork, cubed
2 lb (1 kg) beef, cubed
2 lb (1 kg) veal, cubed
2 large onions, chopped
1 tsp. (5 mL) mix of cinnamon, nutmeg and cloves
Salt and pepper
bones of 1 chicken
1 onion, chopped
3 cups (750 mL) flour
1 Tbsp. (15 mL) baking powder
1/2 tsp. (3 mL) Salt
1/2 cup (125 mL) vegetable shortening
1/2 cup (125 mL) milk
6 lb (3 kg) potato, cubed
Saguenay Tourtière
12
servings
1:00
Preparation
6:30
COOKING
19:30
TOTAL TIME
Ingredients
-
2 lb
(1 kg)pork, cubed
-
2 lb
(1 kg)beef, cubed
-
2 lb
(1 kg)veal, cubed
-
2
large onions, chopped
-
1 tsp.
(5 mL)mix of cinnamon, nutmeg and cloves
-
Salt and pepper
-
bones of 1 chicken
-
1
onion, chopped
-
3 cups
(750 mL)flour
-
1 Tbsp.
(15 mL)baking powder
-
1/2 tsp.
(3 mL)Salt
-
1/2 cup
(125 mL)vegetable shortening
-
1/2 cup
(125 mL)milk
-
6 lb
(3 kg)potato, cubed
Preparation
In a large bowl, mix pork, beef, veal, onions and spices. Season with salt and pepper. Cover and refrigerate for 12 hours to allow flavours to develop.
Put chicken bones and remaining onion in a large kettle with cold water to cover. Season with salt and pepper. Bring to a boil and lower heat to medium. Simmer for 2 hours.
Strain and refrigerate broth.
Pre-heat oven to 400°F (200°C).
Combine flour, baking powder and 1/2 tsp. salt in a mixing bowl.
Cut in shortening until mixture is the consistency of coarse cornmeal.
Mix in milk, in a thin stream, until dough is moist enough to hold together. Shape into a ball and divide in two.
On a surface dusted with flour, roll out dough into two crusts 3/8 (1 cm) thick.
Line bottom and sides of a large casserole with one crust.
Combine meat mixture with potatoes and fill casserole.
Pour in chicken broth to cover.
Cover with top crust being careful to keep it dry. Cut two steam vents. Bake 45 minutes.
Lower heat to 350°F (180°C).
Cover tourtière with aluminum foil and bake for 5 hours more.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
