Tourtière

Ingredients

Quantities for 8 servings.

• 700 g Minced pork
• 300 g Minced beef
• 400 g Potatoes, boiled and mashed
• 2 piece Onions
• 3 clove Garlic
• 1 tsp Cinnamon
• 0.5 tsp Ground cloves
• 1 tsp Allspice
• 0.5 tsp Nutmeg
• 250 ml Chicken stock
• 700 g Shortcrust pastry
• 1 piece Egg, for glazing
• to taste Salt and pepper

Method

1. Fry the onion and garlic until soft, add both minces and cook, breaking up lumps, for ten minutes.
2. Add all the spices, season, and pour in the stock.
3. Simmer gently for forty minutes, until the liquid has almost gone.
4. Stir in the mashed potato and cool the filling completely.
5. Line a tin with pastry, add the cold filling and level it.
6. Cover with a second sheet, crimp the edges, cut vents and glaze with egg.
7. Bake at 200 °C for fifteen minutes, then at 180 °C for forty more, to a deep golden crust.