Tourtière (French Canadian Meat Pie)

01Method

1. 1

   Gather all the required ingredients before starting.

2. 2

   Heat the oven to 450°F (230°C).

3. 3

   Pierce the potato all over with a fork and set it on a baking sheet.

4. 4

   Roast in the hot oven until a fork slides through easily, 50 minutes to 1 hour. Allow to cool for 10 minutes, then peel away the skin and mash the flesh. Switch off the oven.

5. 5

   Combine the mashed potato in a large skillet with the ground pork, onion, water, pepper, cinnamon, cloves, and allspice. Bring the mixture to a boil, then lower the heat and let it simmer until very thick, at least 1 hour.

6. 6

   Heat the oven to 350°F (175°C).

7. 7

   Lay one sheet of pastry into a deep-dish pie plate to form the base. Spoon the pork and potato filling evenly over it.

8. 8

   Lay the second pastry sheet over the top to cover. Brush the surface with beaten egg, dust with paprika, and cut a small vent in the centre to allow steam to escape.

9. 9

   Bake for 50 minutes. If the pastry edges begin to over-brown, shield them with a strip of aluminium foil. Serve warm.