Tourtière is a Canadian meat pie popular during the winter holiday season, especially on Christmas Eve. In the Quebec region, it is served as a part of Reveillon, dinner following Midnight Mass on Christmas Eve. The fillings may vary based on the region. Along the coast, fish such as salmon is often added. Further inland, game meat is a common addition. In this version, meat (pork and beef) is seasoned with onion, garlic, parsley, allspice, cinnamon, and cloves and baked inside a flaky pie crust.
I used a scallop edging to seal the pie crust. For the steam hole in the center, I used a small maple leaf cookie cutter. Next time, I will cut out the steam hole on the work surface before I put the crust over the filling. When cutting it out after putting it over the filling, there wasn’t much pressure under the crust and the cut wasn’t as smooth.
I used breadcrumbs to bind the meat and soak up the excess stock. Cooked, grated or mashed, potatoes may also be used.