Tourtiere, a Christmas tradition in Quebec. Quite often served on Christmas Eve although each family has its own traditions. Ingredients are also extremely varied. It was a pie served for the poor and by the poor so whatever meats were available were in it. Some areas known for their pork, others for chicken, rabbit, combinations of whatever was snared. Now-a-days most recipes call for ground pork, a bit on the fatty side.
Most often served with a pickled something and/or sweet and sour something. I was introduced to it with a tomato Chili Sauce but as taxy
says ketchup is probably most common. Anything you'd like to compliment the spicy meat and flaky crust.
I have a friend who has a wonderful
recipe - whereas I suck at any attempt I've done
- just don't get the spices right. Or maybe I'm lazy and just like to get hers.