Classic Tourtière

Ingredients

• 500g ground pork
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large russet potato, peeled and boiled until tender
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp dried savory
• 1/2 tsp black pepper
• 1 tsp salt
• 60ml chicken or beef stock
• 2 sheets all-butter shortcrust pastry (enough for a 23cm pie dish, top and bottom)
• 1 egg, beaten, for egg wash

Steps

1. 1

   1. Cook the onion and garlic in a skillet over medium heat until softened, about 4 minutes, then add the ground pork and brown it thoroughly, breaking it up as it cooks.

2. 2

   2. Stir in the cinnamon, cloves, allspice, savory, salt, and pepper, then pour in the stock and simmer uncovered for 10 minutes until most liquid has evaporated.

3. 3

   3. Mash the boiled potato and fold it into the meat mixture to bind; taste and adjust seasoning, then let the filling cool completely.

4. 4

   4. Preheat your oven to 200°C. Line the pie dish with one sheet of pastry, spoon in the cooled filling, then lay the second sheet over the top, crimping the edges firmly to seal.

5. 5

   5. Brush the entire surface generously with beaten egg, cut two small slits in the centre to vent steam, and bake for 35–40 minutes until the crust is a deep caramel gold.

6. 6

   6. Rest the pie for 10 minutes before slicing to let the filling settle and hold its shape.