Tourtiere Du Saguenay - Saguenay Meat Pie - Layered pie

[Olga Drozd]

Tourtiere Du Saguenay - Saguenay Meat Pie

This is a special occasion fare for family and friends. The most distinctive dish of the region is this combination of cubed meats, onions, and potatoes, baked in layers in a deep, pastry lined casserole. It is assembled in easy stages, then baked for 3 to 4 hours.

1 pound pork
3 pounds assorted meats (1/3 beef, 1/3 veal, and 1/3 chicken, partridge, or hare
1 large onion, chopped
Salt and freshly ground pepper
6 pounds, peeled and cubed potatoes (9 to 10 cups)
Ground cinnamon
Cold water to cover
Pastry for 2 double crust, 9-inch pies

Cut meat into 1 inch cubes and place in a large bowl with onion.  Season with salt and pepper to taste; cover and refrigerate overnight.  Place potatoes in another large bowl; add water to cover and refrigerate overnight.  

Cut pastry into 2 pieces, one slightly larger than the other. On a lightly floured board, roll out the larger ball of dough so it is slightly less than 1/4 inch thick.  Using a deep, heavy casserole dish, either a 14 inch oval or 12 inch round shape, line the bottom and sides with pastry.  

Drain potatoes.  Arrange alternate layers of meat and potatoes in the pastry lined casserole, sprinkling each layer lightly with salt, pepper, and a little cinnamon. Add just enough cold water to cover the mixture.  Roll out smaller piece of pastry just large enough to cover the top of the casserole; trim and pinch edges to seal.  (Decorate with an extra border of pastry, if desired.)  Cut steam vents in pasty top.

Bake in a preheated 425º F. oven for 1 hour.  When pastry turns golden, cover with casserole lid or double layer of aluminum foil, reduce temperate to 300º F., and cook for 2 to 3 hours more.  Ten to twelve servings.

TIP: As indicated in the recipe, pastry and meat are prepared the day before and refrigerated, to be put together and baked the following day.

PASTRY: Makes pastry for a 2 crust, 8-inch to 10-inch pie using shortening or lard.  (For additional flavour, substitute butter for part of the fat.)

2 cups sifted all purpose flour
1/4 teaspoon salt
3/4 cup chilled cubed fat
1/4 to 1/3 cup ice water

In a bowl, mix 2 cups sifted all purpose flour with 1/4 teaspoon salt.  With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed fat until mixture resembles coarse crumbs.  Measure 1/4 to 1/3 cup ice water.  Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together.  Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.  Leftover pastry can be frozen for later use.