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This Acadian favourite is related to the meat pies found in kitchens throughout central and northern Europe, as well as in Quebec. While pork is usually the main ingredient, inside the tasty pastry, beef is sometimes mixed in as well. Traditionally, tourtiere was served at Christmas time, particularly on Christmas eve, after midnight mass. But Acadians enjoy it year round. I will always have this wonderful memory of my mother busily making meat pies or pates, as I sometimes call them on Christmas eve afternoon. She generally made 4 small ones or 2 large ones. As they cooked I could smell the lovely aroma of them. After they were cooked, she would let them cool completely, and we would never cut into them until we came back from midnight mass. We would slice them into slabs and season it with salt and pepper. Today I carry the same tradition by preparing these wonderful treats on Christmas eve afternoon, just as my mom did. Bon appetit.

Pastry for double 9­inch pie shell
1/2 lb. lean pork
1/2 lb. beef
1/2 cup water
1 large onion (finely chopped)
1 clove garlic (finely chopped)
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. dry mustard
1/4 tsp. mace
1/8 tsp. ground cloves
Pepper to taste
2 medium potatoes
1 beaten egg

Combine meat, water, onion, garlic and seasonings in a saucepan. Bring to a boil, cover and reduce heat to low and cook 25 minutes. Stir often while cooking. Peel potatoes and cook in salted water about 20 minutes. Drain and mash with a fork. (this should measure about 1 cup potatoes). When meat is finished cooking there will be a little liquid in the bottom of the pan. Add mashed potatoes. Turn the meat and potato mixture into pie shell. Cover with top crust. Whisk egg with 1 tsp water. and brush over the crust. Slash the crust in several places to allow steam to escape. Bake in 425 F oven for 15 minutes, then reduce heat and bake until pastry is golden, about 25 minutes.