Spiced pork & potato pie

Spiced pork & potato pie

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(23 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 6
This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper

Nutrition and extra info

  • Uncooked pie can be frozen

Nutrition: per serving

  • kcal466
  • fat25g
  • saturates9g
  • carbs37g
  • sugars2g
  • fibre2g
  • protein26g
  • salt0.9g
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Ingredients

  • 1 medium potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 500g pack lean minced pork
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • ¼ tsp each ground cinnamon, allspice and nutmeg
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100ml stock
  • 400g ready-made shortcrust pastry
  • 1 egg, beaten, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. 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.

  2. 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.

  3. 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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Comments (27)

bars's picture
5

Very tasty. Had this with spring greens instead of salad and I used beef stock (the concentrated jell) and used what was left to make a caramelised onion gravy. The pie tasted even better cold with some piccalilli.

mahayz's picture

This recipe doesnt mention which kind of stock ?

wangle99's picture
5

This has become a favourite in our house, everyone eats it! I make a separately little pie for my son who is gluten free (different pastry) and I am amazed even he likes it. My husband and son tend to have whatever is left over for lunch the next day cold.

vhazael's picture
5

I made this for the first time last night. My boyfriend is a big fan of pies so we've tried a lot over the years, he said that this is the best one he's ever had! I was a bit scared of the unusual spices but they worked really well with the pork and potato. It was also very quick and easy to make. This will be a regular in our house!

melhizz's picture
5

Really lovely use of pork mince, flavours weren't too overpowering. Delicious the next day for lunch too!!

vfirby's picture

Really nice although I'm not really a lover of pies. It was even nice cold and the flavours seemed to taste different when cold. Would make it again.

annagudge's picture

My daughter made this the other night and it was delicious - the filling is quite crumbly and my own feeling is that it could do with a sauce of some sort - perhaps a fresh tomato sauce would be good, or a light gravy of some description. That's what I will do when I make it anyway !

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