I really enjoy serving a tourtière when guests are coming for dinner because you can prepare it in advance and it lets off a great aroma for when the guests arrive.
In my family, I remember my parents eating tourtière with home made pickled green tomatoes (green ketchup). Personally, I prefer the good old red ketchup with the bottle on the table, without any ceremony!
Ingredients:
- 500 gr beef cut in very small cubes or grounded
- 500 gr pork cut in very small cubes or grounded
- 500 gr veal cut in very small cubes or grounded
- 30 ml salt
- 3 large onions, chopped
- 250 ml milk
- 350 ml chicken bouillon (roughly)
- Potatoes cut in small cubes (maximum 1 cm), a quantity equal to the meat volume.
- Pie crust dough(use the recipe for the tourtière one)
- One egg, beaten
Method:
- About 24 hours before cooking the tourtière, blend all meats, the onions and half the salt together and refrigerate
- Pre-heat the oven to 4000 F
- In a large pot or roasting pan (cast iron is better if you have one), spread the pie crust to cover the entire pan.
- Start with a layer of potato, followed by a layer of meat (broken into pieces) covering the potatoes generously. Alternate steps between the potatoes and meat (about three layers of each in total)
- Add the liquid and the remaining salt
- You may want to add some more liquid if you think there is not enough.
- Cover with the crust and brush egg on the top. Cut three holes on the top crust for ventilation
- Cover lightly with aluminium foil
- Bake at 4000 F for 30 minutes, then reduce the temperature to 2750 F and bake for another 4 hours
- After 4 hours, remove the aluminium paper and bake for an additional 30 minutes or until the crust is golden in colour.
