Tourtière du Saguenay

Tourtière du Saguenay is a traditional French-Canadian meat pie originating from the Saguenay region in Quebec. This hearty dish, traditionally enjoyed during the holiday season, particularly at Christmas and New Year, is known for its rich, savory flavors and layered meat filling. The recipe embodies the spirit of French-Canadian cuisine, utilizing locally sourced meats and uncomplicated pastry. The history of Tourtière dates back to the early settlers of Canada, combining French culinary techniques with local ingredients to create a comforting dish that could sustain them through harsh winters. Over generations, Tourtière became a staple for family gatherings, symbolizing warmth and togetherness.

Ingredients

• Flour
• Salt
• Butter
• Water
• Pork
• Beef
• Game Meat (such as venison)
• Onion
• Garlic
• Potato
• Black Pepper
• Sage
• Thyme
• Clove
• Bay Leaf
• Egg

Preparation

Begin by preparing the pastry. In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Divide the dough into two portions, wrap in plastic, and refrigerate for at least an hour.

While the dough chills, prepare the filling. Dice the pork, beef, and game meat into small cubes. Mince the onion and garlic. In a large skillet or Dutch oven, cook the meats over medium heat until browned. Add the onion and garlic, and cook until the onions are translucent.

Add diced potato, black pepper, sage, thyme, clove, and bay leaf. Cover with water and simmer until the meat is tender, stirring occasionally. Adjust seasoning to taste, then remove from heat and let cool.

Assembling the Tourtière

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one portion of dough to line the bottom of a deep pie dish. Fill with the meat mixture, removing the bay leaf. Roll out the second portion of dough and cover the pie. Seal the edges and cut slits for steam to escape.

Beat the egg with some water and brush over the crust to create a glaze. This will give your Tourtière a golden and appealing finish while baking. Place your prepared pie on the middle rack of the oven and set your cooking timer for 1 to 1.5 hours until the crust is golden brown.

Serving Your Tourtière

The Tourtière du Saguenay is best enjoyed hot, fresh from the oven. Allow it to rest for a few minutes after baking to set properly. This pie is delightful when paired with a simple green salad or chutney, offering a balanced contrast to the rich, savory flavors of the meat filling. Serve slices generously to family and friends, and bask in the warmth of this cherished traditional dish, sharing stories of its heritage and savoring each bite.