Christmas Eve Tourtière

Today I am making a big batch of tourtière.  This is a traditional Quebeçois meat pie that is usually served Christmas eve and throughout the Christmas season.



I rarely make pies, sweet or savoury.  It is a meditation to roll the pastry, fit it in the dish, fill the pie, roll the pastry and crimp the edges.  I am making 4 at a time.



I forget little things like not trimming the bottom crust until after the filling is added.  This way it won't shrink down too low.  I also leave the top crust to rest for awhile before trimming.



Eight are in the freezer and it looks like I have enough filling for 3 or 4 more.  Find my recipe by clicking here.