Anna: This weekend we made our Christmas tourtierre - a dozen of them. We cooked 12 pounds of meats for the filling last night, then did the pastry and assembled them today. It's a big job made easy, with lots of help from the girls. Even a friend of my daughter's helped out with the filling, yesterday.
Of course, once the first batch was cool enough, we had to try them out! It's the first time we've made them using boar meat in the blend.
They are a rousing success.