Tourtière and Pâté chinois

Andy made Tourtière for dinner on Sunday and he asked me to make the crust for the pie since he doesn't like baking or dealing with dough. I used the Alton Brown pie crust recipe from his "I Pie" episode. It was without a doubt the best pie crust I have ever tasted. When people describe pie crust as light and flaky they have no idea what they are talking about unless they are using butter and lard in their pie crusts. I won't use another recipe ever again.

What was interesting about this meal was that it got me thinking about a dish my dad used to make that I imagine was something from his childhood. It was a layered casserole with ground meat, vegetables, and mashed potatoes on top. He called it "par-twis-ian-oir" which I have learned was his pronunciation of Pâté chinois, a pretty benign dish, but apparently a staple of Québécois cuisine.

Here is a recipe for Pâté chinois.