On Sunday evening I made something that I believe is a Québécois Christmas tradition, a tourtière, a pork pie.
I used about as simple a recipe as I could manage. I put about a pound and a half of coarsely-chopped pork and beef, two potatoes, mashed, in a pie crust, seasoned with mace, allspice, black pepper, and a bit of garlic. Bake for about an hour.
The original recipe called for grinding the meat but I decided that chopping the meat into approximately eighth inch dice would provide a nicer texture. And the original recipe called for a teaspoon of nutmeg. I substituted mace and allspice to give it a bit of a medieval quality. I also reduced the quantity of spice a trifle. A teaspoon of nutmeg (or mace) can be pretty overpowering.
It was quite tasty and, as you might imagine, filling. Good cold the next day and especially good with mustard and pickles.
The pie could serve eight gourmets with, say, a salad and cheese course or four gourmands.