"Tourtière: A Beloved Traditional Canadian Meat Pie"

 A famous Canadian meat pie known as Tourtière  is a traditional dish highly popular in the province of Quebec. It is typically prepared during the holiday season, such as Christmas and New Year.

                       Ingredients:

 -    Pie Crust:

  - 2 1/2 cups flour

  - 1 cup cold butter, cubed

  - 1/4 cup cold water

  - 1 teaspoon salt

  - 1 egg (for brushing)

                     -    Filling :

  - 500 grams ground pork

  - 500 grams ground beef

  - 1 onion, finely chopped

  - 2 cloves garlic, minced

  - 1/2 cup chicken or beef broth

  - 1/4 teaspoon cinnamon

  - 1/4 teaspoon nutmeg

  - 1/4 teaspoon ground cloves

  - Salt and pepper to taste

  - 1/4 cup breadcrumbs (to thicken the filling)

                            Preparation:

1.  Prepare the Dough. : In a large bowl, mix the flour and salt. Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs. Gradually add the cold water and knead until a smooth dough forms. Divide the dough into two portions, wrap them in plastic, and refrigerate for 30 minutes.

2.   Prepare the Filling. : In a large skillet over medium heat, sauté the onions and garlic in a bit of oil until soft. Add the ground meat and cook until browned. Add the spices (cinnamon, nutmeg, cloves), salt, and pepper. Once the meat is cooked, add the broth and cook for 10 minutes. Stir in the breadcrumbs to thicken the mixture and let it cool.

3.   Assemble the Pie. : Roll out one portion of the dough and place it in a round pie dish. Add the cooled meat filling. Roll out the second portion of dough and place it over the filling. Trim the edges and seal the crust. Make small cuts on the top to allow steam to escape. Brush the top with beaten egg.

4.   Baking. : Preheat the oven to 180°C (350°F). Bake the pie for 45-50 minutes, or until golden brown.

                        History of Tourtière:

Tourtière was discovered in the. 17th century by French settlers who came to Canada. The name of the pie derives from "tourte," a type of wild bird that was originally used in the filling. Over time, wild meat was replaced with pork or beef.