(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!

  • 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
  1. Salt & pepper to taste
  2. Make a very large and thick pie crust to cover the bottom of your largest roaster.
  3. 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. 
  4. Add 1/2 cup of water. 
  5. Cover with thick pie crust and put 3 to 5 small holes in the center to permit evaporation. 
  6. Cover and place in the oven at 275F to 300F for 12 hours. 
  7. Serve piping hot.
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