Tourtiere

Method8 steps

1. 1

   Step 1: Heat the oven to 200°C, 180°C fan, gas 6. Put the medium potato (1 medium) in a pan with enough water to cover it. Boil until tender, drain completely and mash, then set the mashed potato aside to cool briefly.

   Uses 1 medium potato, boiled and mashed in step 1 · Water to cover the potato for boiling, as needed

2. 2

   Step 2: Heat the teaspoon of sunflower oil (1 tsp) in a non-stick pan. Add all the raw minced pork (500 g) and finely chopped onion (1) and fry, breaking up the pork, until browned and cooked through to 71°C. Add the finely chopped garlic, all three measured ground spices, all the vegetable stock (100 ml), plenty of black pepper and a little salt; mix well.

   Uses 1 tsp sunflower oil · 500 g raw minced pork · 1 onion, finely chopped · 1 garlic clove, finely chopped · ¼ tsp ground cinnamon · ¼ tsp ground allspice · ¼ tsp ground nutmeg · 100 ml vegetable stock

3. 3

   Step 3: Remove the pan from the heat and stir all the cooked pork mixture into the mashed potato. Let the complete filling cool enough to put into pastry. If assembly is delayed, refrigerate the filling within two hours rather than leaving it at room temperature.

   Uses All the cooked pork mixture · All the prepared mashed potato

4. 4

   Step 4: Roll out half of the measured shortcrust pastry (400 g), 200 g, and line the base of a 20–23 cm pie plate or flan tin. Add all the prepared pork-and-potato filling. Brush the pastry edges with a little water to help seal the lid.

   Uses 400 g shortcrust pastry, divided equally between base and lid · All the filling · Water for brushing the pastry edges, as needed

5. 5

   Step 5: Roll out the remaining 200 g pastry and lay it over the filled pie. Press the edges together to seal and trim away the excess pastry.

   Uses The filled pie base · 400 g shortcrust pastry, divided equally between base and lid

6. 6

   Step 6: Prick the top of the assembled pie to let steam escape. Beat the glazing egg if needed and brush it over the pastry top; discard any unused egg glaze.

   Uses The assembled pie · Beaten egg for glazing the pastry, as needed

7. 7

   Step 7: Bake the prepared pie in the preheated oven for about thirty minutes, until the pastry is crisp and golden and the cooked filling is thoroughly hot through to 74°C. Cut the baked pie into wedges and serve with a crisp green salad if desired.

   Bake glazed pork potato pie until crisp and hot · 30 minUses The complete ready-to-bake pie · Crisp green salad to serve, as desired

8. 8

   Step 8: Cool any leftover cooked pie briefly and refrigerate within two hours. Keep chilled and enjoy cold for lunch the next day with pickles if desired.

   Uses Any cooked pie leftovers · Pickles to serve with chilled leftovers, as desired