• Capital: Ottawa
• Population: about 36 million
• Area: 9 984 670 km²
• Currency: Canadian dollar

For my Canadian recipe I made tourtiere du lac Saint Jean. Tourtiere is a sort of large meat pie with onions and potatoes and 3 different type of meats. It is very easy to make and delicious! Here is the recipe

Tourtiere du lac Saint Jean

Ingredients:

For the filling:

• 1 pound pork stew meat
• 1 pound chicken breast
• 1 pound chuck roast
• 2 large russet potatoes
• 2 large onions
• 4 cloves garlic
• 4 cups chicken broth
• 1 egg
• 2 tablespoons milk
• Salt and pepper

For the dough:

• 500 grams flour
• 250 grams butter
• 2 eggs
• 3 tablespoons water
• 1 pinch of salt

Directions:

The night before, cut the chicken, beef and pork in 1/2 cubes and chop the onions. Finely chop the garlic.

Mix the 3 different type of meat with the chopped onions and garlic in a large bowl. Add pepper but no salt.

Let the meat sit in the fridge overnight.

The next day, prepare the dough. To do so, in a large bowl, mix the flour and salt. Beat the eggs and add them to the flour with 3 tablespoons of water. Make sure the butter is at room temperature and soft. If it’s cold, microwave it for 15 to 20 seconds until it’s slightly melted.

Add the butter to the flour mix and knead until you obtain a smooth dough. Let the dough rest for 1 hour.

Preheat the oven at 425F. While the oven is heating and the dough resting, peel the potatoes and cut them in 1/2 inch cubes.

Once the dough is rested, divide it in 2/3 and 1/3. Roll out the 2/3 and lay it in a dutch oven to cover the bottom and the side.

Fill the dough in layers. 1 layer of meat, salt and pepper, 1 layer of potatoes, salt and pepper, 1 layer of meat etc… until the dutch oven is full.

Pour some of the chicken broth on top of the meat until it is fully covered. To finish roll out the last 3rd of dough and cover the top. Make sure to seal the top with the dough from the sides. Beat the egg with the milk and apply with a brush on the dough on top. Pierce a 1/2 inch in diameter hole in the center of the dough on top. Cover with the lid of the dutch oven.

Put in the oven for 1 hour and then reduce the heat to 250F. Cook for an additional 6 hours filling up with some more chicken broth through the hole in the dough after 3 hours.

20 minutes before the end, remove the lid to make sure the dough is nice and brown.

Let rest for 15 minutes and serve with a salad!

Bon appetit!