Step 2

Heat the oil in a nonstick pan over medium-high heat, add the ground pork and onion and fry for 8 to 10 minutes, until browned with no pink left. Add the garlic, cinnamon, allspice, nutmeg, stock, plenty of pepper and a little salt, mix well, then take the pan off the heat.

Step 3

Stir the pork mixture into the mashed potato and leave to cool, about 30 minutes.

Step 4

Heat the oven to 400°F. Roll out half the pastry and line a 9-inch (23 cm) pie plate or tart pan. Fill it with the cooled pork mixture and brush the edges with water.

Step 5

Roll out the remaining pastry and cover the pie. Press the edges to seal and trim off the excess. Prick the top to allow steam to escape, then glaze with the beaten egg.

Step 6

Bake for 30 minutes until the pastry is crisp and golden. Serve in wedges with a crisp green salad. Leftover tourtière is excellent cold with pickles.