Pork and potato tourtière
A shortcrust pie filled with pork, potato and warm spices.
Active time25 min
Cooking45 min
Total1 h
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Ingredients
- 1 garlic clove
- 1 onion
- ¼ tsp ground allspice
- 1 potato
- 1 egg
- 500 g raw lean minced pork
- 100 ml prepared stock
- ¼ tsp ground cinnamon
- 1 tsp sunflower oil
- ¼ tsp ground nutmeg
- 400 g ready-made shortcrust pastry
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
Preparation
Preheat the oven to 200 °C. Peel and cut up the potato. Boil until tender, drain and mash. Meanwhile, peel and chop the onion and garlic. Heat the oil in a frying pan and brown the pork and onion, breaking up the meat. Add garlic, spices, stock and optional salt and pepper. Remove from the heat, mix with the mashed potato and let cool slightly.
1 garlic clove1 onion¼ tsp ground allspice1 potato500 g raw lean minced pork100 ml prepared stock¼ tsp ground cinnamon1 tsp sunflower oil¼ tsp ground nutmeg1 pinch of ground black pepper — optional1 pinch of salt — optional- oven
- peeler
- knife
- chopping board
- saucepan
- colander
- potato masher
- frying pan
- spoon
Roll 200 g pastry between sheets of baking paper and line a pie tin. Add the filling. Roll out the remaining 200 g pastry and cover the pie. Moisten the edges with water and press to seal. Cut steam vents. Beat the egg and brush with the required amount of beaten egg.
1 egg400 g ready-made shortcrust pastry- rolling pin
- baking paper
- pie tin
- knife
- pastry brush
Bake for about 30 min, until crisp and golden. Use oven gloves to remove the tin and serve in wedges.
- oven
- pie tin
- oven gloves
Allergens
- Celery
- Eggs
- Gluten
- Milk