So it may not be traditionally a BBQ dish but I will say that making one of these pies (or in the case at our house 14 annually) does well on an indirect BBQ. The pastry gets nice and flaky. I love using my Traegers to bake these pies.
At our house at Christmas time we have such a wide range of foods, my Mother was Polish and French, my inlaws are all Macedonian. Hmm No wonder why I like to eat so much. So many great recipes. This is one we have each and every year. This is the recipe I have been using since about 1996. It was better than my Grandmothers.
Here is my recipe for tourtiere I use a recipe by Pierre Lebel.
French Canadian Tourtiere
1 lb minced ground pork (lean)
1 lb minced ground beef (lean)
1 lb minced ground veal (lean)
2 slices of bacon finely chopped
1 medium onion diced
1 teaspoon salt
½ teaspoon savoury
½ teaspoon cloves (optional** personally I omit this)
1 garlic clove minced
1 teaspoon all-spice
1 cup water
1 cup mashed potato (* I go for a drier mashed potato here not creamy)
1 carrot finely chopped
1 celery finely chopped
Combine all ingredients except mashed potato in a heavy pot and bring to boil.
Reduce heat and cook uncovered for 20 to 30 minutes, or long enough to remove the pink tone from the meat and reduce most of the water. The mixture should be damp but not watery. Add mashed potato.
Cool mixture and pour into large unbaked pie shell. Cover with pastry and prick to allow steam to escape. (many times I have used a tiny cookie cutter and cut out steam vents with them for a more festive look)
Bake at 450 degrees for 10 minutes, then reduce oven heat to 350 degrees and bake till crust is light brown.