So the Christmas cooking has begun. I made meat pies (tortiere) this weekend and will be making some next weekend. This recipe is from Antigonish Nova Scotia where my father was born. It isn't traditional but is is damn good. The crust is wonderful. Now for you regulars you may remember my post about whether I should make this secret crust recipe public. Well I am going to post it on Christmas day as my gift to all of you SE'rs. I am even going to include a video to show you exactly how it is made. For now though here is the meat filling recipe.