French Canadian Tourtière
A golden shortcrust pie generously crammed with warmly spiced minced pork and fluffy mash.
Ingredients
1 medium baking potato, peeled and diced4 pack
1 tsp sunflower oil1L
500g minced pork500g
1 brown onion, finely chopped3 pack
1 garlic clove, finely chopped3 pack
¼ tsp ground cinnamon35g
¼ tsp ground allspice35g
¼ tsp ground nutmeg35g
100ml vegetable stock10 pack
400g ready rolled shortcrust pastry320g
1 medium egg, beaten for glaze6 pack
Method
- Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
- Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
- Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £7.03 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.62 est. · serves 6