Lac-St-Jean Tourtière

Ingredients Beef + pork + calf  equally cut into cubes of about 1cm * 1cm A bit of chicken breast cut into cubes of about 1cm * 1cm Some red onions, finely chopped A piece of streaky bacon Potatoes cut into cubes of about 1cm * 1cm (+ or - the same amount as the cubes of meat) Pastry Beef broth

Preparation

Mix the onion salad, diced meat and potatoes.

Take a good roasting pan with a thick bottom. Place rolled dough to about 5mm thick and deposit the meat mixture

Place in the center of the meat mixture the piece of bacon cut in half

Cover with other dough rolled about 5 mm thick and tightly reseal the edge

Boil beef broth

Make a hole in the center of dough and fill it with the hot broth to the edge

Put in oven at 375 F until the liquid boils

Cover the pie and lower the oven to 200 F, then cook overnight


By Stephane Bouchard