Juliette’s Lac-Saint-Jean Tourtière (meat pie) | RICARDO
Juliette’s Lac-Saint-Jean Tourtière (meat pie) recipe
Ingredients
- 2 lbs (1 kg) pork, cut into small cubes
- 2 lbs (1 kg) beef round steak, cut into small cubes
- 4 skinless and boneless chicken breast halves, cut into small cubes
- 3 large onions, chopped
- 5 lbs (2.5 kg) potatoes, peeled and diced
- 2 large rolled-out shortcrust pastry
- Salt and pepper
- Chicken broth
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