SUNDAY RECIPE : Spiced pork & potato pie

This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper. Serves 6 Preparation and cooking timesPrep 25 minutes Cook 30 minutes Keeping it freshUncooked pie can be frozen Method Ingredients • 1 medium potato , cut into chunks • 1 tsp sunflower oil • 500g pack lean minced pork • 1 onion , finely chopped • 1 garlic clove , chopped • ¼ tsp each ground cinnamon , allspice and nutmeg • 100ml stock • 400g ready-made shortcrust pastry • 1 egg , beaten, to glaze 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, and 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 minutes 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. Per serving 466 kcalories, protein 26g, carbohydrate 37g, fat 25 g, saturated fat 9g, fibre 2g, sugar 2g, salt 0.9 g Ends