Tourtiere

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.

Roll out half of the shortcrust pastry and use it to line the base of a 20-23 cm pie plate or flan tin. Spoon the cooled pork and potato mixture evenly into the pastry shell. Lightly brush the edges of the pastry with water.

Roll out the remaining pastry and carefully drape it over the filling to cover the pie. Press the edges of the pastry together firmly to seal, then trim off any excess dough. Prick the top of the pastry case a few times with a fork to allow steam to escape as it bakes, and brush the surface with beaten egg for a golden finish.

Bake the tourtiere for 30 minutes, or until the pastry is crisp and has turned a deep golden brown. The crust should look flaky and firm.

Let it cool slightly before cutting into wedges. Serve with a crisp green salad. If you have any leftovers, they're excellent cold for lunch the next day, especially with a selection of sharp pickles.