Tourtière (Canadian Meat Pie)

Tourtière has been a part of Quebecois cuisine since the 17th century. The name is believed to come from the "tourte," a type of pigeon that was originally used in the filling. As passenger pigeons became extinct, pork became the more common filling. The specific blend of spices used in the pie varies from family to family, with each having their own treasured recipe passed down through generations. It remains a cornerstone of the Réveillon, the traditional Christmas Eve feast.