Deep Dish Meat Pie: Tourtiere du Saguenay Recipe

Name: Deep Dish Meat Pie: Tourtiere du Saguenay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pork shoulder, cut into 1/2-inch cubes; 1/2 pound veal shoulder, cut into 1/2-inch cubes; 1/2 pound beef shoulder, cut into 1/2-inch cubes; 4 ounces salt pork, cut into 1/2-inch cubes; 1 cup finely chopped onions; 1 tablespoon chopped garlic; 2 medium potatoes, peeled and diced 1/2-inch thick; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 egg, beaten; 2 cups all-purpose flour; 1 teaspoon salt; 3/4 cup lard, cold; 6 to 7 tablespoons ice cold water; Chopped parsely, as a garnish

Servings: persons

1/2 pound pork shoulder, cut into 1/2-inch cubes
1/2 pound veal shoulder, cut into 1/2-inch cubes
1/2 pound beef shoulder, cut into 1/2-inch cubes
4 ounces salt pork, cut into 1/2-inch cubes
1 cup finely chopped onions
1 tablespoon chopped garlic
2 medium potatoes, peeled and diced 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 egg, beaten
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard, cold
6 to 7 tablespoons ice cold water
Chopped parsely, as a garnish

1
Using a meat grinder or an electric mixer fitted with a medium coarse die, grind the meat and fat together.
2
In a mixing bowl, combine the ground meat, onions, garlic, salt and pepper.
3
Mix well, cover and refrigerate overnight.
4
Place the potatoes in a medium bowl and cover with water, cover and refrigerate overnight.
5
Combine the meat and potatoes together and mix well.
6
In a mixing bowl, combine the flour and salt.
7
Mix well.
8
Add the shortening and mix until the mixture resembles coarse crumbs.
9
Add the water and let sit for 1 minute.
10
Using either a fork or your hands, carefully press the mixture together forming a soft ball.
11
Wrap in plastic wrap and refrigerate for at least 30 minutes.
12
Remove the dough from the refrigerator and place it on a lightly floured surface.
13
Cut the dough in half and roll the dough out on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick.
14
Preheat the oven 350 degrees F.
15
Gently fold the circle of dough in half, and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.
16
Spoon the meat mixture into the pie crust.
17
Brush the edges with the beaten egg.
18
Lay the second pie crust over the meat mixture.
19
Crimp the edges and place in the oven.
20
Bake for 30 minutes.
21
Reduce the heat to 300 degrees F and continue to cook for 1 1/2 hours.
22
Remove from the oven and cool for 10 to 15 minutes before serving.
23
Slice the pie into individual serving.
24
Garnish with parsley.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound pork shoulder, cut into 1/2-inch cubes, 1/2 pound veal shoulder, cut into 1/2-inch cubes, 1/2 pound beef shoulder, cut into 1/2-inch cubes, 4 ounces salt pork, cut into 1/2-inch cubes, and more.

Yes, Deep Dish Meat Pie: Tourtiere du Saguenay falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Deep Dish Meat Pie: Tourtiere du Saguenay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions