Holiday meat pie: Tourtière

If you want to cut to the chase: here’s the recipe!

There’s a traditional winter dish, and especially holiday dish, that causes a bit of confusion and argument in Quebec where I come from: a meat pie called the tourtière.  The first confusion is the number of regional variants (kind of like jambalaya in Louisiana): Quebec is large although the population is small, and back before cars and paved roads and planes, a lot of regional subcultures developed so even cooking can differ a lot from one place to another.  (Continued after the cut.)

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