Tourtiere du Lac-Saint-Jean

Method

Melt butter in a large pot and sauté the onions until softened. Add the diced pork, veal, and chicken, browning them thoroughly. Dust with flour and stir to coat, then pour in the stock and bring to a simmer. Add the diced potatoes, salt, pepper, cinnamon, cloves, and sage, then simmer for 30 minutes until the potatoes are tender and the meat is cooked through. Allow the filling to cool completely. Line a deep pie dish with half the pastry, fill with the meat mixture, then top with the remaining pastry, sealing the edges well. Brush with beaten egg yolk and bake at 190°C for 35-40 minutes until the crust is golden brown.