i’ve been sleeping on this canadian pie my whole life

Go to https://zbiotics.com/antichef and use ANTICHEF at checkout for 15% off any first time orders of ZBiotics probiotics. A Canadian whose late in life to the food scene has somehow never tried tourtière. I say NO MORE! This episode of Spine & Dine, I’m making Quebec’s classic meat pie with pork, veal, warm spices and homemade pastry, following Nellie Pattinson’s Canadian cookbook. A little overdue Canadian food discovery. Support the Channel Patreon →   / antichef   Follow Me On Instagram →   / antichefjamie   Recipe from the Canadian cookbook 500 grams/1lb minced lean pork 500 grams/1lb ground veal 2 onions, chopped 1 clove garlic, minced 1/2 tsp salt 1/2 tsp pepper 1/2 tsp celery salt 1 tsp ground savory 1/4 tsp ground cloves 1 cup water 1/2 cup to 1 cup soft bread crumbs (CAREFUL HERE! I'd go less) & enough pastry for the double crusts: 2 cups ap flour 1 tsp salt 3/4 cup fat (i used lard) 1/4 to 1/3 cup very cold water