gaspe tourtiere

Name: Gaspe Tourtiere
Prep time: 2 h 45 min
Cook time: 50 min
Cuisine: Canadian
Ingredients: - 1 (4 - 5 lb chicken); - i onion stuck with 1 whole clove; - 1 bunch celery leaves; - 1 carrot, sliced; - 1 sprig parsley; - 1 small bay leaf; - pinches of thyme and margjoram; - 1 tbsp salt or to taste; - 2 lbs lean ground pork; - (use the chicken broth left over from cooking chicken)

3 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Aug 10, 2015

This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. There are many many versions of Tourtiere. This one is from Gaspe, Quebec. Originally the tourtiere would have been made with carrier pigeons or tourts as they were known in France. Since the disappearance of these birds different mixtures of meat have been used with each region having its own preferences. This is traditionally served on Christmas Eve, but is good anytime.

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prep time 2 Hr 45 Min

cook time 50 Min

method Bake

yield Makes 2 pies

Ingredients

- 1 (4 - 5 lb chicken)
- i onion stuck with 1 whole clove
- 1 bunch celery leaves
- 1 carrot, sliced
- 1 sprig parsley
- 1 small bay leaf
- pinches of thyme and margjoram
- 1 tbsp salt or to taste
- 2 lbs lean ground pork
- (use the chicken broth left over from cooking chicken)

How To Make gaspe tourtiere

Step 1

Cut chicken into 4 -6 pieces. Add the chicken to a pot with sufficient cold water to cover the chicken. Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.

Step 2

Meanwhile in a lightly greased pan, lightly brown the lean grown pork.
Step 3

Stir in enough of the chicken broth to just cover the ground pork. Cover and cook over low heat for 2 hours.
Step 4

Remove chicken from the bone and chop. Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings. Allow to cool.
Step 5

Preheat oven to 450 F. Prepare enough pastry for two - two crust pies. Divide into 4 equal portions and roll each out separately. Use two portions to line two deep dish 9 inch pie pans.
Step 6

Divide the cooled mixture between the two pie pans. Cover with top crusts. Flute and seal edges and then slash the top crust, to allow steam to escape.
Step 7

Bake in 450 F oven for 10 minutes than lower the heat to 350 F and continue baking for 30 - 40 minutes longer.
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