6
Canadian
Tourtiere
Allergens: Eggs, Gluten
Quebec's meat pie, spiced pork mince under a double crust, the Christmas-table staple.
Ingredients
- Vegetable oil 1 tsp
- Stock cubes 100 ml
- Garlic 1
- Onion 1
- Potatoes 1 medium
- Pork mince 500 g
- Eggs
- Allspice 0.25 tsp
- Cinnamon 0.25 tsp
- Nutmeg 0.25 tsp
- Shortcrust pastry 400 g
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.