Tourtiere
Ingredients:
- Potatoes - 1 medium
- Sunflower Oil - 1 tsp
- Minced Pork - 500g
- Onion - 1 finely chopped
- Garlic Clove - 1 finely chopped
- Cinnamon - ¼ tsp
- Allspice - ¼ tsp
- Nutmeg - ¼ tsp
- Vegetable Stock - 100ml
- Shortcrust Pastry - 400g
- Egg - To Glaze
Instructions
- Heat oven to 200C/180C fan/gas 6
- Boil the potato until tender, drain and mash, then leave to cool
- Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned
- Add the garlic, spices, stock, plenty of pepper and a little salt and mix well
- Remove from the heat, stir into the potato and leave to cool
- Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin
- Fill with the pork mixture and brush the edges of the pastry with water
- Roll out the remaining dough and cover the pie
- Press the edges of the pastry to seal, trimming off the excess
- Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg
- Bake for 30 mins until the pastry is crisp and golden
- Serve cut into wedges with a crisp green salad
- Leftovers are good cold for lunch the next day, served with a selection of pickles