A tourtière is a meat pie originating from Quebec, usually made with ground pork and or veal, or beef. It is a traditional Christmas and New Year's Eve dish in Quebec, but is also enjoyed and sold in grocery stores all year long.

In a large pan, cook the bacon for few minutes, add the ground meat and cook until brown for about 10 minutes. Add garlic, onion, celery, parsley, beef bouillon, salt, pepper, sage, nutmeg, ground cloves and cinnamon, cover and cook for 30 minutes.

Add 1/2 cup fine breadcrumbs and cook with the cover off until the mixture thickens. The mixture should be moist, with little liquid. Remove as much grease as possible.

Preheat the oven to 450° F. When the mixture is cool, make the pies. Pierce a hole in the center in top, brush with egg wash and bake the tourtières at 425 degrees for 20 minutes, then at 350 degrees for 45 minutes. When cooked remove from oven and serve hot.

About the tourtière: A tourtière is a meat pie originating from Quebec, usually made with ground pork and or veal, or beef. It is a traditional Christmas and New Year's Eve dish in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region. Tourtière is not exclusive to the province of Québec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada, including the provinces of New Brunswick, Ontario, Manitoba, Saskatchewan, Alberta and British Columbia. The tourtières of the Saguenay-Lac-Saint-Jean area are deep-dish pies made with potatoes and various meats, often including game, which are cut into small cubes or ground coarsely.