Classic Tourtière

Ingredients

• 2 tablespoons Canola Oil
• 1 chopped Onion
• 2 cloves minced Garlic
• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 tsp Dried Leaves Of Summer Savoury
• To taste Salt
• To taste Pepper
• 1/2 tsp Ground Clove
• 1/2 tsp Ground Nutmeg
• 1 Bay Leaf
• 1 cup Beef Stock
• 1 small Russet Potato
• 4 Shortcrust Pastry
• 1 beaten Egg

Instructions

1. Heat the canola oil in a large sauté pan over medium-high heat. Add the chopped onion and minced garlic and cook for about 5 minutes, stirring, until softened and fragrant.
2. Add the ground beef and pork along with the summer savoury, ground clove, nutmeg, bay leaf, salt and pepper. Cook, breaking up the meat, until evenly browned.
3. Pour in the beef stock and bring to a gentle simmer. Reduce the heat to medium-low, add the grated potato and stir well. Cook for about 15 minutes, until most of the liquid has been absorbed and the mixture is thick. Remove the bay leaf, adjust the seasoning if needed, take off the heat and allow the filling to cool completely.
4. Preheat the oven to 190°C / 375°F. Roll out one piece of the pastry on a lightly floured surface to less than 6 mm thick and use it to line a 9-inch pie plate. Fill with the cooled meat mixture and spread evenly.
5. Roll out the remaining pastry to the same thickness, cut a small hole in the centre to allow steam to escape, and place it over the filling. Trim the edges so they overhang slightly, then pinch and seal all around. Brush the top with beaten egg.
6. Bake for about 45 minutes, until the pastry is a deep golden brown. Leave to rest for around 15 minutes before slicing and serving.

instructions_source: editorial-classic