This is absolutely the best Tourtiere although I did add 1 tsp Allspice for authenticity. For ease and consistency, I put the potato, celery and carrot through the food processor, chopped very fine. I did as another reviewer suggested - cooked the meat the day before. I used Ruth's Grandma's Pie Crust for the pastry - this is the best pastry. And I made the pies into 5" tart size. We had one last night and the rest I've frozen. I was making these for gifts so I 6X the filling recipe and doubled the pastry recipe - got exactly 16 small pies. A tourtiere is different from a regular meat pie. Leave the spices out and that's what you've got - a regular meat pie, not tourtiere. I put the rather dry pastry scraps into the mixer, added a little water (maybe a TBSP), added 1 c. grated cheddar, mixed well, rolled out into straws and baked. No waste and delicious.
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This is absolutely the best Tourtiere although I did add 1 tsp Allspice for authenticity. For...