Tourtière du Saguenay
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 579.9
- Total Fat: 36.2 g
- Cholesterol: 129.7 mg
- Sodium: 227.6 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 3.4 g
- Protein: 22.9 g
View full nutritional breakdown of Tourtière du Saguenay calories by ingredient
Number of Servings: 8
Ingredients
-
Filling
4 Medium size potatoes cut in cubes
2 Medium sized onions finally chopped
250 g Ground Chicken
375 g Ground pork
Salt and Pepper to taste
Crust - Ricardo's Crust (Excellent)
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into cubes
1/4 cup ice water
1 tablespoon white vinegar
Milk, for brushing
Directions
Filling
1. Mix Onion, chicken and pork, season to taste and refrigerate for an hour or overnight
2. Mix in potatoes
3. Line, with the crust, a medium size oven safe crock pot.
4. Fill with potato and meat mixture
5. Add about 1/2 cup of water
6. Cover with dough, and lid
7. Cook at 350 F for 1 hour, then reduce heat to 225 F and cook for 7 to 8 hours.
Crust
1. In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
2. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
3. On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) pie plate with one of them. Make incisions in the second crust. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sheet of dough. Crimp the edges and brush with milk.
4. Bake for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.
Serving Size: Makes enough dough for 1 pie
1. Mix Onion, chicken and pork, season to taste and refrigerate for an hour or overnight
2. Mix in potatoes
3. Line, with the crust, a medium size oven safe crock pot.
4. Fill with potato and meat mixture
5. Add about 1/2 cup of water
6. Cover with dough, and lid
7. Cook at 350 F for 1 hour, then reduce heat to 225 F and cook for 7 to 8 hours.
Crust
1. In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
2. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
3. On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) pie plate with one of them. Make incisions in the second crust. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sheet of dough. Crimp the edges and brush with milk.
4. Bake for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.
Serving Size: Makes enough dough for 1 pie