I use store-bought pastry. The recipe can be found at:

http://allrecipes.com/Recipe/Meat-Pie-Tourtiere/Detail.aspx

The pie tastes much better if you use a combination of meats (such as 1/2 lb pork, 1/2 lb veal, and 1/2 beef, or simply 1/2 lb beef and 1 lb pork as I usually do). Also, the pie will not serve many more than four, unless there are other mains being served. This should be served with the best chili sauce you can find (Heinz will do in a pinch, but make sure it is their chunky-style variety with peppers and onions) and sweet gherkins, or pickled beets, as the intense meatiness of the pie needs the sweet and sour crispness of the condiments (as foie gras does). Works really well on a buffet with basically anything, and although the cooking time is long, it is pretty much hands off.

A lovely local specialty! (when you live in Ottawa).

For New Years (and Christmas), Tourtiere is traditional in French-Canadian families. I have made a recipe I found on Allrecipes.com a number of times and everyone who has tasted it loves it (and I use store-bought pastry). The recipe can be found at:

http://allrecipes.com/Recipe/Meat-Pie-Tourtiere/Detail.aspx

The pie tastes much better if you use a combination of meats (such as 1/2 lb pork, 1/2 lb veal, and 1/2 beef, or simply 1/2 lb beef and 1 lb pork as I usually do). Also, the pie will not serve many more than four, unless there are other mains being served. This should be served with the best chili sauce you can find (Heinz will do in a pinch, but make sure it is their chunky-style variety with peppers and onions) and sweet gherkins, as the intense meatiness of the pie needs the sweet and sour crispness of the condiments (as foie gras does). Works really well on a buffet with basically anything, and although the cooking time is long, it is pretty much hands off.

Good luck with your dinner!