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Tourtiere
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.
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