Our Lady of Lourdes French Meat Pie

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I have been making this French Canadian meat pie for years the only difference is that I use one third each of ground steak, ground pork and ground veal. I thought this was the “original” recipe. Anyone else use this recipe? It’s a lot of work as I make my own pastry.

I use my family’s recipe (my mémère’s family is from the Chambly area outside Montreal), which is a blend of ground beef and ground pork. “Original” is tough to define with tourtiere - I grew up in the US in an area with many folks of French-Canadian derivation, and every family’s recipe was a bit different (beef, pork, veal, or a combination? Nutmeg or mace? Sage or not? Breadcrumbs, potatoes, or both? Lard or butter for the crusy? et cetera.)