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Pointe-du-Lac Tourtière (Meat Pie) Recipe
Pointe-du-Lac Tourtière (Meat Pie)
Francis & Marlène Tremblay, Boulangerie Guay, Trois-Rivières
Francis & Marlène Tremblay, Boulangerie Guay, Trois-Rivières
Total time: more than 2 hours

Macerating time: 8 hours
Cooking time: 3 hours

Difficulty: Easy
Chef's Note

We sampled this tourtière at the Guay Bakery in Pointe-du-Lac, Quebec where Marlene and her brother Francis bake it in the bread oven with their baked beans. It’s a hearty meal: good traditional cooking that’s perfect for when the cold settles in!

Pour 4 servings

- 250 g beef - inside round steak
- 250 g pork loin or buttock
- 1 /2 boneless, skinless chicken breast
- chicken broth
- salt, Pepper and your choice of spices
- olive oïl

- Pâte brisée / Pie pastry (see recipe)


  1. Cut the meats into 1 cm cubes – not too small, so that they don’t dry out and toughen when cooked.
  2. Cut the potatoes into 1 cm cubes – not too large so that they don’t soak up all the broth.
  3. Place all the ingredients into a dish; season with salt, pepper and spices to taste.
  4. Drizzle on some olive oil. Cover and marinate in the refrigerator for at least 8 hours.

Assembling and cooking

  1. Roll out 2 rounds of pie pastry: the bottom one should be larger.
  2. Line the bottom and sides of a terrine or deep pie plate with the larger piece of pastry. The pastry should extend over the sides of the dish.
  3. Fill the pastry-lined dish with the meat, chicken and potato mixture.
  4. Cover with the top crust.
  5. Crimp the two pastry layers together to seal the pie well.
  6. Make a little vent in the center by cutting out a circle about 2 cm in diameter to allow the steam to escape. Pour enough broth into the vent to cover the meat.
  7. Bake at 180 °C / 350 °F for one hour or until the top is golden brown.
  8. Reduce the oven temperature to 150 °C / 300 °F. Cover the tourtière with aluminum foil and continue cooking for 2 hours longer. Remove from the oven and serve hot.
Pointe-du-Lac Tourtière (Meat Pie) 1
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