Tourtiere

Instructions

1- Heat oven to 200C/180C fan/gas 6.

2- Boil the potato until tender, drain and mash, then leave to cool.

3- Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned.

4- Add the garlic, spices, stock, plenty of pepper and a little salt and mix well.

5- Remove from the heat, stir into the potato and leave to cool.

6- Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin.

7- Fill with the pork mixture and brush the edges of the pastry with water.

8- Roll out the remaining dough and cover the pie.

9- Press the edges of the pastry to seal, trimming off the excess.

10- Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.

11- Bake for 30 mins until the pastry is crisp and golden.

12- Serve cut into wedges with a crisp green salad.

13- Leftovers are good cold for lunch the next day, served with a selection of pickles.