Preheat oven to 350 °F.

Use a 16 x 4 ½ inch granite oval roaster.

In the roaster, mix the steak, pork, chicken, salt pork and onion.

Add salt and pepper.

Cover and refrigerate for 4 hours.

Add the potatoes to the meat mix and mix in well.

Transfer the meat and potato mixture into 2 mixing bowls.

In a pot, bring the chicken broth to a boil.

Completely cover the inside of the roaster with 1 pastry crust.

Pour the meat and potato mixture into the roaster.

Slowly pour in the hot chicken broth until it reaches the top of the mixture.

Cover with the other pastry crust.

With a brush, spread the egg white over the dough.

Fold the edges of the pastry crust.

Cover and cook for 1 hour at 350 °F.

After 1 hour, remove the roaster and gently tilt it from side to side to mix the broth.

Using an injector, remove half a cup of broth.

Check the broth for seasoning and add salt if needed. Put the broth back inside the tourtière with the injector.

Gently tilt the roaster from side to side to mix the broth.

Cover and put back into the oven for 1 hour.

Remove the roaster and gently tilt it from side to side to mix the broth.

Using an injector, remove half a cup of broth.

Check the broth for seasoning and add salt if needed. Put the broth back inside the tourtière with the injector.

Gently tilt the roaster from side to side to mix the broth.

DO NOT COVER and put back into the oven for 1 to 2 hours until the crust is golden brown.

Remove from oven and let stand uncovered for 15 minutes.

Serve