TITLE |
TOURTIÈRE DU
SAGUENAY
(pronounced:
tour-tee-air du sag-ah-nay) |
HISTORY |
This
recipe is from Reina. In her note to us, she says simply "This is what
the Acadians in the Saguenay region call Tourtiere"
Thank
you, Reina! |
INGREDIENTS |
-
1/2 kg pork
cubes
-
1/2 kg beef
cubes (or chicken, turkey, rabbit, moose)
-
3 or 4 medium
to large onions
-
10 to 15
large potatoes cubed small
|
PREPARATION |
-
Salt &
pepper to taste
-
Make a very
large and thick pie crust to cover the bottom of your largest roaster.
-
Place some
potatoes to cover the bottom of the pie, add enough pork to cover, then
add the beef then the onions and salt and pepper then start over till you
are out of ingredients.
-
Add 1/2
cup of water.
-
Cover with
thick pie crust and put 3 to 5 small holes in the center to permit evaporation.
-
Cover and
place in the oven at 275F to 300F for 12 hours.
-
Serve piping
hot.
|