Tourtiere

Pork · Canadian classic.

Ingredients

• 1 medium Potatoes
• 1 tsp Sunflower Oil
• 500g Minced Pork
• 1 finely chopped Onion
• 1 finely chopped Garlic Clove
• ¼ tsp Cinnamon
• ¼ tsp Allspice
• ¼ tsp Nutmeg
• 100ml Vegetable Stock
• 400g Shortcrust Pastry
• To Glaze Egg

Method

1. Bring to a boil — Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool.
2. Fry — Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned.
3. Mix together — Add the garlic, spices, stock, plenty of pepper and a little salt and mix well.
4. Stir — Remove from the heat, stir into the potato and leave to cool.
5. Roll out — Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin.
6. Mix together — Fill with the pork mixture and brush the edges of the pastry with water.
7. Cover and cook — Roll out the remaining dough and cover the pie.
8. Continue cooking — Press the edges of the pastry to seal, trimming off the excess.
9. Continue cooking — Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
10. Bake — Bake for 30 mins until the pastry is crisp and golden.
11. Serve — Serve cut into wedges with a crisp green salad.
12. Serve — Leftovers are good cold for lunch the next day, served with a selection of pickles.

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• BeaverTails
• Breakfast Potatoes
• Canadian Butter Tarts
• Classic Tourtière
• Date squares
• Figgy Duff