Ingredients 500 g ground pork 500 g ground veal 500 g ground beef 1½ cups boiling water 2 cloves garlic, crushed 3 onions, finely chopped 3 potatoes, grated ¼ tsp cinnamon ½ tsp ground cloves 2 tsp allspice salt and pepper 1 egg ½ cup milk frozen pastry sheets

Method This amount of ingredients will make three pies. Proportionally reduce the amount of ingredients if you want to make only one pie. Brown the meat and onions. Add the crushed garlic, boiling water, grated potatoes and seasoning. Cover and cook over a low heat for approximately 1 hour. Set aside and allow to go cold. Remove any excess fat that may have congealed on the surface. Grease the pie dishes, and then line with pastry (thawed frozen pastry is acceptable). Divide the meat mixture into 3 portions and fill the pastry-lined dishes. Cover with pastry, seal well, and make two small vents on the top of each pie. Brush the pastry with one beaten egg in ½ a cup of milk. Bake at 375° F for 45 minutes, or until the pie crusts are golden brown.

The recipe for Tourtière, or French Canadian Meat Pie, was contributed by Ernie (Monchap) in Canada. Ernie is not French Canadian, but says that this is a favourite of his. It is usually served heated with home-made pickles or relish. Tourtière is usually prepared for family gatherings, especially during the Christmas holidays. In particular, it is traditionally served at the reception called "Réveillion", which is held after midnight church services.