No visit to Québec would be complete without indulging in a savory slice of tourtière, the famed double-crusted meat pie with a flaky, buttery crust that is usually eaten during Christmas. Tourtière can be traced back to the 1600s when Québécois settlers attended midnight mass on Christmas Eve and celebrated afterward with réveillon, a late-night festive feast fit for a king. Along the coasts, this pie is made with salmon or trout; in Montréal, it is made with ground pork or veal; and in Saguenay–Lac-Saint-Jean, the pie is stuffed with game meats. We are making the Montreal version (ground pork) and serving it with coleslaw and cranberry sauce.
Ingredients: Ground pork, onion, celery, potato, garlic, thyme, sage, cinnamon, ginger powder, nutmeg, butter, egg, flour, cranberry, sugar, canola oil, salt, and black pepper.
Coleslaw: Cabbage, carrots, mayonnaise, vinegar, dijon mustard, sugar, salt, and black pepper