Fold it in 4. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". Unfold and spread well in the pan and let it pass. They are so good natured! Also put in the fridge all night. Make a well in the meat (at least 2 inches deep) Pour the broth one cup at a time and let the ingredients soak. Spices used can include cinnamon, cloves, nutmeg, and allspice, accompanied by herbs such as summer savoury. (2.25 and 2.7 kg) potatoes (white, Russet, Yellow Gold, optional), Chicken broth or water, in sufficient quantity (about 5 cups / 1.5 liter), 150 g duck fat, cut into cubes (optional). ”Tourtière accompanies Christmas or New Year’s Eve for practically all families in Saguenay – Lac-Saint-Jean since the start of colonization in 1838 and before that, for our ancestors in Charlevoix under the name “cipâte”.. La tourtière accompagne les réveillons de Noël ou du jour de l’An de pratiquement toutes les familles du Saguenay–Lac-Saint-Jean depuis le début de la colonisation en 1838 et avant cela, de nos ancêtres dans Charlevoix sous l’appellation « cipâte ». Beef, pork, veal, sometimes chicken or game meat (moose, hare, partridge, etc.) Cover. For other versions of tourtière made in Quebec, see Tourtière (Québécois) . The mouth is vibrant, combining power and finesse, with a lingering finish. jQuery("#footnote_plugin_tooltip_5").tooltip({ tip: "#footnote_plugin_tooltip_text_5", tipClass: "footnote_tooltip", effect: "fade", fadeOutSpeed: 100, predelay: 400, position: "top right", relative: true, offset: [10, 10] }); ‘Dear gourmands! Line the bottom and sides of a large pot or roasting pan (Slightly larger than 23x13-cm / 9x5-inch) with one pie crust. Tourtière is a meat pie, very différent from tourtière du lac St.-Jean ( layers of meat) now days porc, chicken, or beef. Mix the potatoes and meats and put them in the roasting pan. The Saguenay Lac-Saint-Jean was settled relatively late in Quebec’s history, not until the mid to late 1800s. Fill the bottom of the pan with half of the cubed potatoes. jQuery("#footnote_plugin_tooltip_3").tooltip({ tip: "#footnote_plugin_tooltip_text_3", tipClass: "footnote_tooltip", effect: "fade", fadeOutSpeed: 100, predelay: 400, position: "top right", relative: true, offset: [10, 10] }); There is no official definition; perhaps the closest is the attempt made by Quebec’s language department to define the term: “Large pâté cooked in a fairly deep large dish over low heat, made up of crusts containing a mixture of cubes of meat, potatoes, onions and seasonings. Dominic Genest / wikimedia / 2006 / Public Domain. Merci beaucoup pour votre intérêt pour la cuisine Québécoise! Bake for 1 hour at 400 degrees or until it is boiling. Lower the heat to 300 ° F (150 ° C) and cook for 4 hours. When well soaked, add the duck fat (if used) to the meat. Many recipes omit the potato (and any poultry, if using) in the first step, and only add it after the overnight marination in the fridge. It is tasty and filling. This is not a pie...it is so much more than that! Mix the meats, juniper berries, salt and pepper. In order for our virtual advisor to communicate with you, you must activate the geolocation function of your browser. are used for this dish. Try it just once and I'm sure you'll agree. Some of these variations calling for a simmered filling call for the potato not to have been added to the mixture until after it has been simmered. Preheat oven to 425 ° F (220 ° C). You add enough broth to just cover the filling mixture. Dumais, Michaël. In a large bowl, combine the meat, onions, and potatoes. Cook 7 to 8 hours; the longer it is, the better. On utilise pour ce mets de la viande de bœuf, de porc, de veau, parfois du poulet ou de la viande de gibier (orignal, lièvre, perdrix, etc.). rabbit, moose or deer. Mix the meat, onions and salt. À essayer sans aucun doute!!! This is not a pie...it is so much more than that! This will feed 15-20 people. Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec since the Second World War, and it has undergone several metamorphoses. La tourtière du Lac-Saint-Jean. Occasionally you will see a recipe calling for the filling to be simmered in a pot on top of the stove before using it. “It is by semantic transfer (metonymy) that the term tourtière, which designates the container used for this dish, has come to designate its content. The filling for Lac Saint-Jean-style tourtière includes diced potato. Accessed May 2020 at http://saguenay-youth-study.org/region-history-tourism/ jQuery("#footnote_plugin_tooltip_2").tooltip({ tip: "#footnote_plugin_tooltip_text_2", tipClass: "footnote_tooltip", effect: "fade", fadeOutSpeed: 100, predelay: 400, position: "top right", relative: true, offset: [10, 10] }); The Charlevoix settlers brought with them their traditional meat pie, know as “cipâte”, which evolved into the style of tourtière known in the Saguenay region today. Tourtiere du Lac St-Jean (Meat Pie) There are tons of variation to this recipe - originally my mom would use game i.e. 31 %, (don't cube too big or too small 3/4 an inch is good), (10 1/2 ounce) cans campbell's condensed vegetable soup (optional), cup liquid, beef bouillon concentrate only use if not using the soup listed above, (15 ounce) package Pillsbury ready made pie dough (or your own). The meat is diced into 1 – 2 cm (1/2 inch) cubes: butchers in the area will know how to prepare the meat like this when you tell them it is for tourtière. Roll the remaining dough (3/4) and place on the top and fold the dough from below and close tightly. A French Canadian dish that is served everywhere in the Northern Quebec region. These ingredients are mixed, then seasoned. Cover the cooking vessel, and bake very slowly at about 135 to 160 C (275 F to 325 F.) The temperature called for is usually higher at first, then lowered for the remainder of cooking, with the cover removed in the last half or so hour to brown the crust. You then line with pie dough a deep casserole dish or pot, about the size of a Dutch oven, that has a cover. Try it just once and I'm sure you'll agree. Funding to enable continued research and updating on this web site comes via ads and some affiliate links, ”La tourtière accompagne les réveillons de Noël ou du jour de l’An de pratiquement toutes les familles du Saguenay–Lac-Saint-Jean…” Dumais, Michaël. (will facilitate to put it in the casserole). From a total of 28,656 settlers who moved there during that time, 75 percent originated from the neighbouring Charlevoix region.” [2]Paus, Tomáš and Pausova, Zdenka. Additional vegetables such as celery and carrot may be used. Place the grid at the penultimate position in the oven. Put a row of potatoes and another of meat. La tourtière du Lac-Saint-Jean. Step 2. Cut the potatoes into cubes about 1/2 "(1 cm). Between 6 and 7 lbs (2.7 and 3.1 kg) minced meat: 3 lb. To see all the available documents, please, Bilodeau WORKSHOP MUSEUM du Pelletier-Bottier et de la Taxidermie, Délices du Lac Saint-Jean - Pick-your-own, Les Délices du Lac-Saint-Jean - Jam maker : wild blueberry ÉCONOMUSÉE, Site touristique Chute à l’Ours - Snowmobiling, Adventures in nature - Fjord’s panoramic views. 1 April 1755 – 2 February 1826). (1.4 kg) minced pork (or take pork tenderloin and chop yourself) 1.5 lb. Pour the last half of the potatoes on top of the meat and stock. Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller. Accessed May 2020 at https://www.ledevoir.com/vivre/alimentation/458834/la-tourtiere-du-lac-saint-jean, Paus, Tomáš and Pausova, Zdenka. Dominic Genest / wikimedia / 2006 / Public Domain. With its nose of white pepper, violet and blackberry, it has everything to charm. The next day, the next step varies. Make sure it is 1/8 "thick. Dumais, Michaël. The day before: preparing meat, potatoes and dough. PUBLICITÉ. Saguenay Youth Study. (680 g) ground beef; 1.5 lb. Baking time will be about 3 hours if the filling was cooked first; about 6 to 7 hours if not. Inspiartion: Ma biographie gourmande, Joël Legendre. Since in the saguenay everyone has their own pie recipe, let's discover two recipes, first that of Nicole Cuisine du Quebec  and that of Isabelle A. Melnick winner of a recipe contest of Saguenay-Lac-Saint-Jean Tourism, Tourtière du Lac Saint-Jean, Nicole's recipe, The recipe is done in two stages (the day before and the next morning), Step 1. Cipaille ( six pâte) is similar….see Ricardo.ca for the real tourtière and cipaille recipe! Tourtiere Du Lac St-Jean. You should be able to see stock peeping through the top layer of potatoes. Tourtière du Lac Saint-Jean, Nicole's recipe . It is tasty and filling. Repeat the operation twice. Généreuse en saveurs et en textures, cette tourtière végé apportera le même réconfort que n'importe quel pâté à la viande à votre table de Noël. Cooked tourtière, ready to serve. Accessed May 2020 at http://saguenay-youth-study.org/region-history-tourism/. Known as “Tourtière du Lac-Saint-Jean” or “Tourtière Saguenéenne”, this version of tourtière as made in the the Saguenay–Lac-Saint-Jean region of Québec is a meat pie made in a deep casserole such as a Dutch oven, and consequently the pie turns out large enough that one will feed a good-sized crowd. Preparation. Known as “Tourtière du Lac-Saint-Jean” or “Tourtière Saguenéenne”, this version of tourtière as made in the the Saguenay–Lac-Saint-Jean region of Québec is a meat pie made in a deep casserole such as a Dutch oven, and consequently the pie turns out large enough that one will feed a good-sized crowd. Op. Cut the meat into 1/2-inch (1 cm) cube. On utilise pour ce mets de la viande de bœuf, de porc, de veau, parfois du poulet ou de la viande de gibier (orignal, lièvre, perdrix, etc.). Add cold water without mixing too much. Please note that I have made this using Campbell's Beef and Barley soup concentrate in lieu of beef bouillon concentrate on occasion and my family from Quebec loved it. Applying broth to uncooked filling. The mixture is then covered in a bowl or pot and let sit overnight in the refrigerator for the flavours to marry. Any versions calling for a pre-cooked version just have you use the broth from the simmering. In Saguenay-Lac-Saint-Jean, cooking is first and foremost a story of sharing, these two recipes will allow you to invite a large number of guests, enough to treat all your family and friends! Pour the meat and stock on top of the potatoes. To the meat is added potato in the same size of cubes, as well as chopped onion. Dominic Genest / wikimedia / 2006 / Public Domain. Mack Male / flickr / 2014 / CC BY-SA 2.0. → Cette recette fait aussi partie du TOP : Les meilleurs pâtés et tourtières à cuisiner. Lining pan with pie dough. Reply. Prepare the two dough recipes. cit. Scotch Ale, La Chouape, 8%. The ratio of potato to meat is 1 to 1. For the full recipe, use a turkey basting pan with lid to bake this. [4]”Gros pâté cuit dans un plat large assez profond, à feu lent, constitué d’abaisses renfermant un mélange de cubes de viande, de pommes de terre, d’oignons et d’assaisonnements. Taste to see if it needs more salt or not. Ready to bake. Lac St Jean Tourtière. Montréal: Le Dovoir. But back then it was game meat! Most cooks emphasize that this resting period is critical for the seasoning to penetrate the meat.