Lac-Saint-Jean inspired tourtière (meat pie)

Name: Lac-Saint-Jean inspired tourtière (meat pie)
Prep time: 2 h
Cook time: 8 h
Total time: 10 h
Cuisine: French, European, Mediterranean
Ingredients: 1 1/2 lb pork shoulder well defatted, diced; 1 1/2 lb roast beef (inside round), diced; 280 g (2 legs) duck confit, pulled and chopped; 150 g salted lard, diced; 3 large russet potatoes, peeled and diced; 3 large garlic cloves, finely chopped; 1 large Vidalia onion, diced; 250 ml amber beerLa Bonne Aventure by Pit Caribou (or other light amber beer); 1 tablespoon salted herbs from Bas-du-Fleuve; 1 teaspoon dried thyme; 1 Cteaspoon Provence herbs; About 3 cups of chicken broth; 1 kg of flaky pie dough separated into two pieces of 3/4 – 1/4; Salt and pepper from the mill

Instructions

Prep:2hCook:8h

Difficulty: medium / Did you know that tourtière and soup are among the first meals known to humanity? According to the Encyclopaedia of Cultural Heritage of French America, three recipes dating back to 1600 BC were recorded on clay tablets in Mesopotamia (present-day Iraq). Obviously, the version we know today is very different. At the base, the dish consisted mainly of the pie, a bird similar to the pigeon. NOT that I do not like pigeons, but I have a lot of trouble catching them!

Updated at: Mon, 09 Dec 2024 04:53:12 GMT