Ingredients

1. 1 medium Potatoes
2. 1 tsp Sunflower Oil
3. 500g Minced Pork
4. 1 finely chopped Onion
5. 1 finely chopped Garlic Clove
6. ¼ tsp Cinnamon
7. ¼ tsp Allspice
8. ¼ tsp Nutmeg
9. 100ml Vegetable Stock
10. 400g Shortcrust Pastry
11. To Glaze Egg

How to prepare

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.

Ingredients

1. 2 tablespoons Canola Oil
2. 1 chopped Onion
3. 2 cloves minced Garlic
4. 1 lb Ground Beef
5. 1 lb Ground Pork
6. 1 tsp Dried Leaves Of Summer Savoury
7. To taste Salt
8. To taste Pepper
9. 1/2 tsp Ground Clove
10. 1/2 tsp Ground Nutmeg
11. 1 Bay Leaf
12. 1 cup Beef Stock
13. 1 small Russet Potato
14. 4 Shortcrust Pastry
15. 1 beaten Egg

How to prepare

Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned. Add the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled. Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash. Bake tourtière for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve. Serves: 8-10 (makes 2 9-inch pies)