Tourtière

Ingredients

• 500g ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium potato, peeled and grated
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp dried thyme
• 1/2 cup chicken or beef stock
• Salt and black pepper to taste
• 2 cups all-purpose flour
• 170g cold unsalted butter, cubed
• 1/4 tsp salt
• 5-6 tbsp ice water
• 1 egg, beaten, for egg wash

Steps

1. 1

   1. Make the pastry: combine flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together. Divide in two, flatten into discs, wrap, and refrigerate for at least 30 minutes.

2. 2

   2. Cook the filling: brown the ground pork in a skillet over medium-high heat, breaking it up as it cooks. Add onion and garlic and cook until softened, about 5 minutes.

3. 3

   3. Stir in the grated potato, cloves, cinnamon, allspice, thyme, and stock. Simmer uncovered over medium-low heat for 15 minutes until the liquid is mostly absorbed and the mixture is moist but not wet. Season well, then let the filling cool completely.

4. 4

   4. Preheat the oven to 200°C (400°F). Roll out one pastry disc and line a 23cm pie dish. Fill with the cooled meat mixture, mounding slightly in the center.

5. 5

   5. Roll out the second disc and lay it over the filling. Trim and crimp the edges to seal, then cut a few small vents in the top. Brush the entire surface with beaten egg.

6. 6

   6. Bake for 35–40 minutes until the crust is deep golden brown. Rest for 10 minutes before slicing and serving.