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Gaspésie tourtière recipe
Ingredients
- 1.4 kg lean pork
- 900 g of beef
- 454 g of chicken breast
- 2 large onions
- 2.7 kg potatoes, also cut into small cubes
- Salt and pepper seasoning
- 1 pinch of cinnamon powder
- 1 pinch of powdered thyme
- 1 pinch of powdered cloves
- 2 liters of chicken broth
- 675 g shortcrust pastry
For meat, note that you can also use game (partridge, rabbit, etc.), knowing that the more meat, the better. The Gaspésie tourtière requires 30 minutes of preparation and 6 hours 20 minutes of cooking. Also note that to make this recipe, you will need a utensil that has a fairly deep base and that can be covered with a lid, ideally a lidded pot.
Recipe steps
Start by preparing the filling the day before cooking. Cut all the meats into small cubes. Peel the onions, chop them finely and add them to the meat. Add the pepper, cloves, cinnamon and thyme powder. We will avoid salting so as not to harden the meat. Mix everything well before putting it in a large container and refrigerating overnight.
Then cut the potatoes into small cubes. Leave them overnight in a container filled with water, note that it is not necessary to put them in the refrigerator.
The next day, spread half of the shortcrust pastry around the sides of the dish, making sure it is 2 to 3 cm thick. At the same time, heat the chicken broth and preheat the oven to 190°C.
Put a first layer of meat filling in the bottom of the pot and follow with a layer of potatoes. Add salt and repeat the operation, layering the meat and potatoes. Continue until you run out of toppings.
Then cover your pie with the remaining shortcrust pastry inside the pot, leaving a space of 3 to 4 cm before the top of the dish. Make a hole in this top layer of dough. Pour the very hot chicken broth through this opening and put the lid on.
Bake for 1 hour at 190°C, then reduce the heat to 120°C and cook for another 5 hours. Remove the lid from the pot for the last few minutes of cooking. This will allow the dough to color. You can take out your Gaspésie tourtière when it is nicely browned and enjoy.
Serve with a lettuce or mixed greens salad. For sauces, bring ketchup or mustard
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