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  • Potatoes - 1 medium
  • Sunflower Oil - 1 tsp
  • Minced Pork - 500g
  • Onion - 1 finely chopped
  • Garlic Clove - 1 finely chopped
  • Cinnamon - ¼ tsp
  • Allspice - ¼ tsp
  • Nutmeg - ¼ tsp
  • Vegetable Stock - 100ml
  • Shortcrust Pastry - 400g
  • Egg - To Glaze


  • Heat oven to 200C/180C fan/gas 6.
  • Boil the potato until tender, drain and mash, then leave to cool.
  • Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned.
  • Add the garlic, spices, stock, plenty of pepper and a little salt and mix well.
  • Remove from the heat, stir into the potato and leave to cool.
  • Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin.
  • Fill with the pork mixture and brush the edges of the pastry with water.
  • Roll out the remaining dough and cover the pie.
  • Press the edges of the pastry to seal, trimming off the excess.
  • Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
  • Bake for 30 mins until the pastry is crisp and golden.
  • Serve cut into wedges with a crisp green salad.
  • Leftovers are good cold for lunch the next day, served with a selection of pickles.

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