The most famous French Canadian dish is 'tourtière',(pronounced: tour-tee-air) a hearty meat pie made with ground veal, pork, onions, and spices. Originally, 'tourtière' was made with pigeon. (The French word for pigeon is tourteau, hence the name of the dish.) As these birds were scarce in Canada, the pie came to be made with veal and pork.
http://www.terriau.org/cuisine/tour1.htm
This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months, particularly during the holidays. There are no absolute rules for making this meat pie. Recipes for meat pie vary with the use of potato, spices and amounts of pork, veal and beef. It is all about personal choice but the Christmas tradition does not change - that will remain alive for generations!
The pastry itself is even up to individual interpretation; classic pastry dough is the most widely-known version, but some cooks swear by a seasoned mashed potato topping. Any way you make it, this French Canadian meat pie is a delicious way to warm up on a cold evening.
http://frenchfood.about.com/od/maindishes/r/tourtiere.htm
Huguette Davis says that "This meat pie is the most famous French Canadian dish". It is traditionally served after Holy Mass on Christmas Eve. The preferred baking dish is a deep porcelain or terra cotta tart pan. The pork should be fairly fatty. (The potato will absorb the excess fat.) Cooked 'tourtière' freezes well. (To reheat, put the frozen pie in a 350 degree oven for 30 minutes. This recipe serves 6 to 8.
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Gloria Pageau enjoyes sharing recipes and her stories, especially about becoming a grandma!