Terri's Tourtiers (French-Canadian Santa Pies)
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens of these to share every year with friends and family during the holiday season for generations. In fact, earlier generations stored their newly made pies in the snow banks outside their Quebec homes for keeping through the winter. The tradition of gathering the family to share the assembly of dozens of pies still thrives to this day. Her little grandson could not pronounce the name so he renamed them Santa pies, and the tradition continues. Serve with cornichons or gherkins and grainy Dijon mustard.
Recipe Summary test
Ask your butcher to grind a nice, lean pork roast to make assembly even easier.
The meat mixture should not be runny and should be rather thick so it holds up firmly when you slice the pie into wedges.
Wrap the extra pies in aluminum foil and freeze for gifts or future use. To cook the frozen pies, preheat oven to 325 degrees F (165 degrees C). Unwrap bake frozen pie until cooked through, about 1 hour.