Tourtière du Lac-Saint-Jean
85% authentic · Canadian (Quebecois - Regional)
A hearty, rustic variation from the Lac-Saint-Jean region of Quebec, characterized by a thicker, more substantial filling often including diced potatoes and sometimes a mix of game meats or pork shoulder, with a distinct savory broth-like consistency.
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Ingredients
- all-purpose flour3 cups
- lard or shortening3/4 cup
- ice water1/2 cup
- pork shoulder1.5 lb
- pork belly or salt pork0.5 lb
- onion1 large
- potatoes2 medium
- pork broth or water1.5 cups
- thyme1 teaspoon
- bay leaf1
- salt1.5 teaspoons
- black pepper1 teaspoon
Steps
- 1
Prepare the pastry: Combine flour and salt. Cut in lard until coarse crumbs form. Gradually add ice water until dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
- 2
Cut pork shoulder and pork belly into small cubes. Brown the meats in a large pot or Dutch oven. Remove meats and set aside.
- 3
Add chopped onion to the pot and sauté until softened. Return meats to the pot.
- 4
Add diced potatoes, pork broth (or water), thyme, bay leaf, salt, and pepper. Bring to a simmer.
- 5
Cover and simmer gently for 1 to 1.5 hours, or until meats are tender and potatoes are cooked through, and the liquid has reduced to a thick gravy.
- 6
Remove bay leaf. Let filling cool slightly.
- 7
Preheat oven to 400°F (200°C). Roll out one disc of dough and line a 9-inch pie plate or a deep baking dish. Fill with the meat and potato mixture.
- 8
Roll out the second disc of dough for the top crust. Place over filling, crimp edges, and cut vents or create a lattice top.
- 9
Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 40-50 minutes, until crust is deeply golden brown.
- 10
Let cool for at least 20 minutes before serving.
