Description
A traditional French-Canadian meat pie from the Saguenay–Lac-Saint-Jean region, slow-cooked with a mix of meats and potatoes in a rich, flaky crust. This hearty dish is perfect for family gatherings and festive occasions!
Ingredients
Units
Scale
For the Crust:
- 4 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 3/4 cup cold water
For the Filling:
- 1 lb pork, diced
- 1 lb beef, diced
- 1 lb veal, diced
- 1 onion, finely chopped
- 4 large potatoes, peeled and diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3 cups beef or chicken broth
Instructions
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Prepare the Dough:
- In a bowl, mix flour and salt.
- Cut in cold butter until crumbly, then add cold water gradually until the dough forms.
- Wrap and chill for 30 minutes.
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Prepare the Filling:
- In a large bowl, combine diced meats, potatoes, onion, salt, pepper, and thyme.
- Mix well to evenly distribute flavors.
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Assemble the Pie:
- Roll out two-thirds of the dough and press it into a deep baking dish.
- Fill with the meat mixture and pour in the broth until just covering the filling.
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Seal & Bake:
- Roll out the remaining dough, cover the pie, and seal the edges.
- Cut a small hole in the center to allow steam to escape.
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Slow Cook:
- Bake at 300°F (150°C) for 5-6 hours, ensuring the broth is absorbed and the crust is golden brown.
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Serve:
- Let cool slightly before slicing.
- Enjoy warm with ketchup or pickled beets on the side!
Notes
- For an even richer flavor, marinate the meat mixture overnight in the fridge.
- Some variations use wild game meat (moose, venison) for a more traditional taste.
- Add a splash of red wine to the broth for deeper flavor.
- Store leftovers in the fridge for up to 3 days, or freeze for longer storage.
