DEAR SUN SPOTS: My mother-in-law always made a meat pie for our Christmas Eve buffet, a French tradition at the holiday season. Some years ago Sun Spots published a recipe and I’ve lost my copy. Would you ask readers to share their recipes that call for pork and beef, potato, and spices? Thank you. — Mary, no town

ANSWER: I received this letter after I had signed off for the holiday but you can certainly make a tourtiere any time of year. It’s a wonderful addition to any cozy winter meal.

I made mine on Christmas Eve then took it to my daughter’s for Christmas morning where it was served alongside bacon, eggs, cinnamon rolls, and fruit. This French-Canadian meat pie is a hearty dish that many of us in the L-A area grew up with and is traditionally served with ketchup, but I like homemade cranberry sauce with mine.

Here’s the recipe I used this week, which is more thorough than what’s been published in Sun Spots in the past. Please share yours!

Tourtiere: In a small bowl, stir together 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground mustard, 1/8 teaspoon ground cloves, and 1 pinch cayenne pepper

Peel and dice two potatoes and place them in a saucepan with 1 teaspoon kosher salt. Cover with cold water. Bring to a boil, reduce heat, and simmer until tender, 10 to 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, reserving 1 cup potato cooking water. Mash potatoes with a potato masher until smooth; set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 large onion, finely chopped, 1/2 cup finely diced celery, 4 cloves crushed garlic. Cook over medium-low heat until vegetables are tender and beginning to brown, about 10 to 15 minutes. Stir in spices and herbs and cook about 30 seconds.

Add 1 pound ground pork, 1 pound ground beef, and 3/4 cup potato cooking water, plus more if needed, to the skillet. Cook, stirring occasionally, until the meat is brown and tender and most of the liquid has evaporated, about 45 minutes.

Stir in mashed potatoes, turn off the heat, and let cool to room temperature.

Preheat the oven to 375 degrees. Divide chilled pie dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out on a lightly floured work surface into a 12-inch circle. Place in a 9-inch deep-dish pie plate. Roll top crust out into an 11-inch circle; set aside.

Fill bottom crust with meat mixture and smooth out the surface. Whisk together 1 egg and 1 tablespoon water in a small bowl to make an egg wash. Brush egg wash over the edges of the bottom crust. Cover with top crust; press lightly around the edges to seal. Trim excess dough and crimp the edges. Cut small slits in the top crust to allow steam to escape. Brush entire surface of pie with egg wash.

Bake until crust is well browned, about 1 hour. Let cool to almost room temperature before serving.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to [email protected].