Tourtiere
A savory Canadian meat pie with spiced minced pork and creamy mashed potato encased in golden shortcrust — comforting, aromatic and great warm or cold.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 pcs potato
- 1 tsp sunflower oil
- 500 g minced pork
- 1 pcs (finely chopped) onion
- 1 pcs (finely chopped) garlic clove
- 0.25 tsp cinnamon
- 0.25 tsp allspice
- 0.25 tsp nutmeg
- 100 ml vegetable stock
- 400 g shortcrust pastry
- 1 pcs egg (for glaze)
Directions
- 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, cinnamon, allspice, nutmeg, vegetable stock, plenty of pepper and a little salt and mix well.
- Remove from the heat, stir the meat mixture into the mashed 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 and potato mixture and brush the edges of the pastry with water.
- Roll out the remaining pastry and cover the pie, pressing and trimming to seal the edges.
- Prick the top of the pastry to allow steam to escape and glaze with beaten egg.
- Bake for 30 minutes until the pastry is crisp and golden.
- Serve cut into wedges with a crisp green salad; leftovers are good cold with pickles.