This is our family recipe for Canadian Tourtiere, passed down from generation to generation. We typically eat it this acadian meat pie on Christmas morning. Tourtière is a French-Canadian meat pie traditionally served around Christmas and New Years Eve in eastern Canada. There is no one correct tourtiere filling. In years past, the meat typically depends on what is regionally available. Wild game is often added to enhance the flavour of the meat pie.
We use 7lbs of Beef Sirloin, 3lbs of Pork Loin Rib End – Bone in. Approx 15 potatoes, 3 onions and seasoned with ground black pepper, summer savoury and salt to season the meat mixture. These pies freeze very well, so don’t worry if you make too many of them.
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