Macerating time: 8 hours
Cooking time: 3 hours
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!
- Cut the meats into 1 cm cubes – not too small, so that they don’t dry out and toughen when cooked.
- Cut the potatoes into 1 cm cubes – not too large so that they don’t soak up all the broth.
- Place all the ingredients into a dish; season with salt, pepper and spices to taste.
- Drizzle on some olive oil. Cover and marinate in the refrigerator for at least 8 hours.
Assembling and cooking
- Roll out 2 rounds of pie pastry: the bottom one should be larger.
- 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.
- Fill the pastry-lined dish with the meat, chicken and potato mixture.
- Cover with the top crust.
- Crimp the two pastry layers together to seal the pie well.
- 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.
- Bake at 180 °C / 350 °F for one hour or until the top is golden brown.
- 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.
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