Classic Tourtière

Ingredients

• 500g ground pork
• 250g ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 stalk celery, finely chopped
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp dried savory
• 1/4 tsp black pepper
• 1 tsp salt
• 1/2 cup beef stock
• 1/3 cup mashed potato
• 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, garlic, and celery in a dry skillet over medium heat until softened, about 5 minutes, then add the ground pork and beef and brown thoroughly, breaking up any lumps.

2. 2

   2. Stir in the cloves, cinnamon, allspice, savory, pepper, and salt, then pour in the stock and simmer uncovered for 15 minutes until most liquid has evaporated.

3. 3

   3. Remove from heat, fold in the mashed potato to bind the filling, then let it cool completely to room temperature.

4. 4

   4. Line your pie dish with one sheet of pastry, fill with the cooled meat mixture, and lay the second pastry sheet over the top, crimping the edges firmly and cutting a small steam vent in the centre.

5. 5

   5. Brush the entire top generously with beaten egg and refrigerate the assembled pie for 20 minutes while you preheat the oven to 200°C (400°F).

6. 6

   6. Bake for 35–40 minutes until the crust is a deep caramel gold, then rest for 10 minutes before slicing.