Tourtière (Québec pork pie)

• Ground pork500 g
• Yellow onions150 g
• Garlic3 cloves
• Russet potatoes400 g
• Vegetable bouillon cubes1 cube
• Puff pastry sheets (frozen)320 g
• Large eggs1 egg
• Frozen peas300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, ground cinnamon. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten, Egg.

Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes, cut into chunks and boil for 12 minutes until tender. Drain and mash roughly.400 g russet potatoes
2. Chop the onion and crush the garlic. Fry them with the ground pork in a tablespoon of oil for 8 minutes, breaking it up, until browned.500 g ground pork150 g yellow onions3 cloves garlic
3. Add the crumbled bouillon cube, 150 ml of water, half a teaspoon of cinnamon, half a teaspoon of dried thyme and plenty of black pepper. Simmer for 10 minutes until almost dry, then stir in the mashed potato. Leave to cool for 10 minutes.1 cube
4. Heat the oven to 400°F. Spoon the filling into a pie dish, lay the pastry over the top, trim it and press down the edges. Brush with the beaten egg and cut a small hole in the middle.320 g puff pastry sheets1 egg
5. Bake for 30 minutes, until puffed and deep golden. Boil the peas for 3 minutes and serve alongside.300 g frozen peas

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