It’s essentially a meat pie with pastry crust on top and bottom, but there are so many variations and different ways to make it.
This recipe is a hand-me-down recipe from my best friend’s mother, who happens to be Dutch but lived in Canada for years and years. It veers from tradition in that there is tomato incorporated into the meat filling, but I like the flavor that the tomatoes add and they help to keep the filling moist. Adding breadcrumbs helps keep the filling moist as well because they absorb any excess liquid and hold it. The result is a moist, but not runny interior.