Tourtière

Shopping list

• 350 g plain flour — plus extra for dusting

  Sub
• 175 g cold unsalted butter — cubed

  Sub
• 0.5 tsp salt

  Sub
• 5 tbsp ice-cold water — approximately

  Sub
• 500 g pork mince

  Sub
• 1 piece onion — finely chopped

  Sub
• 2 clove garlic cloves — minced

  Sub
• 1 piece celery stalk — finely chopped

  Sub
• 0.5 tsp ground cinnamon

  Sub
• 0.25 tsp ground cloves

  Sub
• 0.5 tsp dried thyme

  Sub
• 1 piece bay leaf

  Sub
• 150 ml chicken stock

  Sub
• 50 g fresh white breadcrumbs

  Sub
• 0.75 tsp salt — or to taste

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub
• 1 piece medium egg — beaten, for glazing

  Sub

Step by step

1. 1

   To make the pastry, place the flour and 0.5 tsp salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.

2. 2

   Add the ice-cold water, 1 tablespoon at a time, mixing with a knife until the dough just comes together. Do not overwork.

3. 3

   Divide the dough into two portions (one slightly larger for the base). Wrap each in cling film and chill in the refrigerator for at least 30 minutes.

4. 4

   For the filling, heat a large frying pan over medium heat. Add the pork mince and cook for 5– 6 minutes, breaking it up with a wooden spoon, until browned.

5. 5

   Add the onion, garlic, and celery. Cook for 4– 5 minutes until softened.

6. 6

   Stir in the cinnamon, cloves, thyme, and bay leaf. Pour in the chicken stock and bring to a simmer. Cook gently for 10 minutes, stirring occasionally.

7. 7

   Stir in the breadcrumbs to absorb excess liquid. Season with salt and black pepper. Remove the bay leaf and allow the filling to cool completely.

8. 8

   Preheat your oven to 200°C (180°C fan). Lightly grease a 23 cm pie tin.

9. 9

   Roll out the larger portion of pastry on a lightly floured surface to about 3 mm thick. Line the pie tin, leaving a slight overhang.

10. 10

    Spoon the cooled filling into the pastry case, spreading it evenly.

11. 11

    Roll out the remaining pastry for the lid. Place over the filling, trim the edges, and crimp to seal. Cut a small steam vent in the centre.

12. 12

    Brush the top with beaten egg. Bake for 35– 40 minutes until the pastry is golden brown and crisp.

13. 13

    Remove from the oven and allow to rest for 10 minutes before slicing. Serve warm with pickles or a simple green salad.