Home cooking attempt — Tourtière from scratch

I spent an afternoon making Tourtière from scratch following a traditional recipe. Getting maple syrup right was the main challenge — it's not as straightforward as it looks. The fresh and clean result was rewarding once I got it right.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. I served it with Molson Canadian as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Tourtière yourself gives you a new appreciation for what goes into it at a restaurant.