Tourtière

Ingredients

• 500g ground pork
• 250g ground veal
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 large potato, peeled and grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp dried savory
• 1/4 tsp ground allspice
• 1/2 tsp black pepper
• 1 tsp salt
• 120ml chicken 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 large skillet over medium heat until softened, about 5 minutes, then add the ground pork and veal and brown thoroughly, breaking up any lumps.

2. 2

   2. Stir in the grated potato, cinnamon, cloves, savory, allspice, salt, pepper, and stock; simmer uncovered for 20 minutes until the mixture is moist but not watery, then let it cool completely.

3. 3

   3. Preheat your oven to 200°C (390°F) and line a 23cm pie dish with one sheet of pastry, pressing it gently into the base and sides.

4. 4

   4. Spoon the cooled meat filling evenly into the pastry shell, then lay the second pastry sheet over the top, trim the edges, and crimp firmly to seal.

5. 5

   5. Cut two or three small steam vents in the top crust and brush the entire surface with beaten egg.

6. 6

   6. Bake for 35–40 minutes until the crust is deep golden and the filling is bubbling through the vents; rest for 10 minutes before slicing.