Juliette's Tourtière du Lac-Saint-Jean

Name: Juliette's Tourtière du Lac-Saint-Jean
Prep time: 60 min
Cook time: 300 min
Total time: 390 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 4 cups all-purpose flour; 1 tsp salt; 1 1/2 cups cold butter (cubed); 1 cup cold water; 500 g pork shoulder (cut into small cubes); 500 g beef chuck (cut into small cubes); 500 g veal (cut into small cubes); 2 cups potatoes (peeled and diced); 1 cup carrots (peeled and diced); 1 cup onions (chopped); 2 tsp salt; 1 tsp pepper; 2 cups beef broth

390 min 8 servings Medium

All Recipes

Juliette's Tourtière du Lac-Saint-Jean

A hearty and traditional meat pie from Québec, packed with a variety of meats and root vegetables.

Prep

60 min

Cook

300 min

Total

390 min

Servings

Difficulty

Medium

Tourtière du Lac-Saint-Jean is a beloved traditional dish from Québec, known for its generous filling of mixed meats and vegetables encased in a flaky pie crust. This hearty meat pie is perfect for family gatherings and special occasions, offering a taste of comfort and tradition in every bite. Juliette's version of Tourtière du Lac-Saint-Jean is a testament to her family's heritage, with a recipe passed down through generations. The key to this dish lies in the variety of meats used, each contributing its own unique flavour to the pie.

Ingredients

Servings

Pie Crust

Filling

Instructions

Prepare the dough

In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.

Pro tip: Keep the butter and water cold for a flakier crust.

Prepare the filling

In a large bowl, combine pork, beef, veal, potatoes, carrots, onions, salt, and pepper. Mix thoroughly.

Pro tip: Cutting the meats and vegetables into small, uniform pieces ensures even cooking.

Assemble the pie

Preheat oven to 350°F (175°C). Roll out one dough disc and fit it into a deep pie dish. Fill with the meat mixture and pour beef broth over the filling.

Pro tip: Use a deep dish to accommodate the generous filling.

Cover the pie

Roll out the second dough disc and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.

Pro tip: Brush the top crust with milk or egg wash for a golden finish.

Bake the pie

Cover the pie with foil and bake in the preheated oven for 4 hours. Remove the foil in the last 30 minutes to brown the crust.

Pro tip: Check the pie halfway through baking and add more broth if it looks dry.

Rest and serve

Allow the pie to rest for 30 minutes before serving. This helps the juices redistribute.

Pro tip: Resting the pie makes it easier to slice and serve.

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Tips & Tricks

<ul><li>Use a mix of meats for authentic flavour.</li><li>Ensure the meat is cut into small cubes for even cooking.</li><li>Let the pie rest before serving to allow the juices to settle.</li><li>Use a deep dish to accommodate the filling.</li></ul>

Serving Suggestions

Serve Juliette's Tourtière du Lac-Saint-Jean with a side of pickled beets or a simple green salad to balance the richness of the pie. This dish can be made ahead and stored in the refrigerator for up to two days, allowing the flavours to meld beautifully. For longer storage, freeze the unbaked pie and bake it from frozen, adding an additional 30 minutes to the cooking time. This makes it a convenient and impressive dish to have on hand for unexpected guests or busy weeknights.