CanadianMain course
Tourtiere
This Tourtiere is a classic Canadian meat pie, traditionally served around the holidays, though it's equally good any time of year. A spiced pork and potato filling gets tucked into a buttery shortcrust pastry, baked until golden and flaky. Make sure to cool the filling completely before assembling the pie; this helps prevent a soggy bottom. It's excellent served warm with a crisp salad, and any leftovers are great cold the next day alongside some sharp pickles.
Method
3 steps · 19 min total
- 01
Cook the Filling
Preheat your oven to 200°C (180°C fan/gas mark 6). Boil the potato until it's fork-tender, then drain and mash it. Set aside to cool completely.
In a non-stick pan, heat the 1 teaspoon sunflower oil over medium-high heat. Add the minced pork and chopped onion, breaking up the meat with a spoon, and fry quickly until the pork is browned all over and the onion has softened. Stir in the garlic, ¼ teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and 100 ml vegetable stock, along with plenty of black pepper and a little salt. Mix everything well. Remove the pan from the heat and stir the meat mixture into the mashed potato. Let this cool completely before assembling the pie; a warm filling can make your pastry soggy.
