La Tourtière aux Salsifis

Chicken and salsify pie

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The shape of your dish determines how much pastry will be needed: la tourtière was the round, cast iron pot, sometimes with three legs, which stood over the open fire. The lid and inner rim were indented below the top of the pot so that the hot ashes could also be piled on top. This gave an all-round heat - feu dessous, feu dessus – approximating more nearly to an oven. A wide and flat-bottomed dish, like the tourtière, will probably take 700g (1½ lb) of pastry whereas