Tourtiere

Method

Make pastry by rubbing cold butter into flour and salt until breadcrumb texture, then bind with cold water; chill for 30 minutes. Sauté onion and garlic until softened, then add pork and veal mince, browning thoroughly and breaking apart with a spoon. Stir in spices, thyme, salt and pepper, then add potatoes and stock, simmering until potatoes are tender and mixture thickens, about 15 minutes; cool completely. Divide pastry in two, line a 23cm pie dish with one portion, fill with cooled meat mixture, then top with remaining pastry, sealing edges and trimming. Brush with beaten egg and bake at 190°C for 35-40 minutes until golden brown. Rest for 5 minutes before serving.