Just to help you out, a lot of the recipes for tourtiere use ground beef/pork, not the same. L St Jean recipe uses cubed meat with wild mixed in if you have it. An old friend gave me one of the best cooking tips ever, go buy this and your pastry dough headaches are gone forever. I can only find it at Food Basics but some other places list it. You can roll this stuff out paper thin, it's flaky and re freeze unused portions. I can make 4 pie shells and lids from a 1kg loaf. https://www.metro.ca/en/online-grocery/aisles/bread-bakery-products/desserts-pastries/pie-shells-crusts/pie-dough/p/056326710307