Tourtière du Lac-Saint-Jean
A hearty and rich meat pie from the Saguenay–Lac-Saint-Jean region of Quebec, traditionally made with pork and potatoes, encased in a flaky pastry crust. It's a comforting dish perfect for cold weather.
🧂 Ingredients
- 750 g Pork shoulder(cut into small cubes)
- 250 g Pork belly(cut into small cubes)
- 2 large Onions(chopped)
- 500 g Potatoes(peeled and diced)
- 2 cups Pork broth
- 1 tsp Thyme(dried)
- 1/4 tsp Cloves(ground)
- to taste Salt
- to taste Black pepper
- 2 discs Pie crust dough(for double-crust pie)
- 1 Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, brown the pork shoulder and pork belly over medium-high heat. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Return the pork to the pot. Add pork broth, thyme, cloves, salt, and pepper. Bring to a simmer, then cover and cook over low heat for 1 hour, or until the pork is tender.
- 4
While the meat is cooking, prepare the pie crusts according to your preferred recipe or package instructions.
- 5
Once the pork is tender, stir in the diced potatoes. Continue to simmer, uncovered, for about 15-20 minutes, or until potatoes are tender and the sauce has thickened slightly. Adjust seasoning.
- 6
Preheat oven to 400°F (200°C).
- 7
Line a 9-inch pie plate with one disc of pie crust dough. Fill with the pork and potato mixture.
- 8
Cover with the second pie crust, crimp the edges, and cut vents in the top. Brush with beaten egg for an egg wash.
- 9
Bake for 20 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- 10
Let the tourtière rest for at least 15 minutes before slicing and serving.
💡 Pro Tips
- ✓Using both pork shoulder and pork belly provides a rich flavor and tender texture.
- ✓Don't overwork the pie dough to ensure a flaky crust.
- ✓The filling should be moist but not soupy; the potatoes will help thicken it.
🔄 Variations
- Some recipes include a small amount of beef or game meat.
- Add a pinch of nutmeg or allspice for extra warmth.
- Serve with ketchup or a side of pickled beets.