Step 2

Heat the oil in a non-stick pan, add the pork mince and onion and fry until browned. Add the garlic, cinnamon, allspice, nutmeg, stock, plenty of pepper and a little salt. Mix well, then remove from the heat.

Step 3

Stir the pork mixture into the mashed potato and leave to cool.

Step 4

Roll out half the pastry and line a 20–23cm pie plate or flan tin. Fill with the cooled pork mixture. 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.