I am also French from Quebec and we know this recipe as Tourtiere du Lac St-Jean, which is not the same as the Tourtiere du Saguenay, nor the Tourtiere, which is most like an ordinary spiced meat pie. In the Christmas and New Year period, all are good, served with love and eaten among friends and family.
Was very good.
I am French Canadian from Lake St-John in the Quebec Province. Finally, this is an authentic tourtiere--not like the ones I read previously. Most of the time people send their recipe for Meat Pie and they call it Tourtiere. My recipe is similar to yours, except I use chicken instead of duck and I mix the diced potatoes with the meat mixture before leaving it in the fridge overnight. I also cover the bottom AND sides of a large, deep pot with the pastry and cover the mixture with a top pastry then seal the edges. Don't forget to make slits in top pasty for steam to escape. If you don't have a cover for the pot, use aluminum foil. The rest of the recipe is pretty much like mine. My German and American friends still demand that I cook this recipe whenever I receive them--any time of the year. I didn't try yours, but it is so similar to mine that it must be as good. Thank you, Frank! From: Germaine January 4th, 2008
Great recipe. A definite hit. Note: Substituted chicken for duck and omitted the pastry for which I was soundly criticized while the tourtiere was being wolfed down.