Christmas around the world

What’s the dish that best encapsulates the Yuletide season in your household? Three Good Food readers share their favourites

- Dianna Ashworth, Esme Burrows & Michelle Rutty and Maria Armishaw

Tourtiere Dianna Ashworth

Inspired by a recipe from chef Robert Bourassa (of Café Henry Burger in Quebec), this French-Canadian meat pie is a must for Dianna and her family, who live in Ottawa. She says, ‘It’s an honour to celebrate the heritage of my grandmothers with this traditional meat pie. It feels and smells like Christmas when it’s cooking in the oven.’

SERVES 4-6 PREP 40 mins plus cooling COOK 2 hrs MORE EFFORT

1/2 tbsp vegetable oil

175g pork mince

175g lean beef mince

200g veal mince

1 onion, finely chopped

1 large carrot, grated

1 celery stick, finely chopped

1 large garlic clove, crushed

175ml non-alcoholic wine

1 tsp ground cloves

1/2 tsp each ground mace and nutmeg

3 thyme sprigs

1 bay leaf

175ml beef stock

35g rolled oats

320g pack ready-rolled shortcrust pastry

1 egg, lightly beaten

320g pack puff pastry sheets

1 Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.

2 Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.