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Discover the rich history and flavors of Tourtière, a French-Canadian meat pie, with creative variations, serving tips, and make-ahead secrets!

What’s great about this recipe is that you can make the meat pies ahead of time, freeze them unbaked, and just pop them in the oven when you’re ready. I’ve also tried making these in individual-sized pie pans, and they’re just perfect!

Trust me, this is a recipe you’ll want to try – and once you do, you’ll be making it again and again. Enjoy!

Dive into the world of Tourtière, the French-Canadian meat pie that has captured hearts and taste buds for centuries. Learn about its history, ingredients, and variations, while picking up helpful tips on how to prepare and serve this beloved dish.

Tourtière is a traditional French-Canadian meat pie that dates back to the 17th century. Originally from Quebec, this dish has become a beloved part of Canada’s culinary heritage. It is especially popular during the holiday season, particularly on Christmas Eve and New Year’s Eve. The name “Tourtière” is thought to have originated from the vessel in which the pie was baked, called a “tourtière” or “tourtier” in French. Over time, the different regions in Quebec and across Canada have developed their own variations of the dish, incorporating local ingredients and traditions.

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