Tourtière du Shack by Au Pied du Cochon’s Martin Picard. I used the recipe he submitted to Bon Appetit in 2012. It’s rib sticking food that’s perfect for this cold weather. Yes, the crust alone uses a whole pound of butter, but who’s counting calories when you need to go out in sub zero temperatures? I try to make this at least once a cold season. It’s extremely good.
29 Likes
