Tourtiere

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

Instructions

1. Preheat the oven to 200°C / 180°C fan. Peel and chop the potato, then boil until completely tender. Drain, mash and set aside to cool.
2. Heat the sunflower oil in a non-stick frying pan over medium heat. Add the minced pork and finely chopped onion and cook, stirring and breaking up the meat, until evenly browned.
3. Stir in the garlic, cinnamon, allspice and nutmeg. Pour in the vegetable stock, season with black pepper and a little salt, and mix well. Cook briefly to combine the flavours, then remove from the heat.
4. Mix the warm pork mixture into the cooled mashed potato until evenly combined. Allow the filling to cool completely.
5. Roll out half of the shortcrust pastry and line the base of a 20–23 cm pie dish. Spoon in the filling and level the surface. Brush the pastry edges lightly with water.
6. Roll out the remaining pastry and place it over the pie. Press and seal the edges, trimming away any excess. Prick the top to allow steam to escape and brush with beaten egg.
7. Bake for about 30 minutes, until the pastry is crisp and golden. Allow to rest briefly before slicing and serving.

instructions_source: editorial-classic