On 2017-12-22 4:18 PM, U.S. Janet B. wrote:

> I pulled this recipe. Is it an authentic, good one? Could it also be
> used for savory pinwheels? The tourtiere doesn't seem to be sauced
> for presentation. Is the mixture dry?
> http://www.pbs.org/food/kitchen-vign...ian-tourtiere/

It would probably be good. I don't know about the nutmeg and cinnamon.
Most tortiere recipes just use cloves. The mashed potatoes will work,
but I usually use very finely diced potatoes.

The butter pie crust is probably pretty good, but I think it is more
common to use a lard based pastry.

We do meat pies for Christmas Eve, usually alternating Tortiere and beef
and mushroom. When we do beef and mushroom my wife does it, but I do the
tortiere. They are hard to screw up. I have tried several variations,
pure pork, pork and beef, pork beef and veal. They always turn out
nicely and people rave about them.