'Meat Pies' on Serious Eats

Sunday Brunch: Tourtière

Tourtière is traditionally served around the holidays, but this hearty pie makes an appearance a few times every winter at my house. The meat inside varies from cook to cook and can be a combination of pork, beef and veal. And any good tourtière will be highly seasoned with spices like nutmeg, allspice, black pepper, cloves, and cinnamon—if not necessarily all at once. More

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