Tourtiere

1. Heat the 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 fry quickly until browned. Stir in the garlic, spices, stock, plenty of pepper and a little salt and mix well. Take off the heat, fold into the mashed 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 pastry edges with water. Roll out the rest of the dough and lay it over the pie. Press the edges to seal, trimming any excess. Prick the top so steam can escape and glaze with beaten egg.
3. Bake for 30 minutes, until the pastry is crisp and golden. Serve in wedges with a crisp green salad. Any leftovers are good cold for lunch the next day with a selection of pickles.

Tips from the ZestyPlate Kitchen

• Stir mashed potato through the filling. It keeps everything moist and helps bind it together.
• Cool the filling completely before it goes into the pastry, or the base will turn soggy.
• Seal and crimp the edges well, and remember to cut a couple of steam vents in the lid.
• A wash of beaten egg gives the crust a glossy, golden finish.