Tourtière

Directions

1. To make the pastry, start by adding the flour, butter, and a pinch of salt to a food processor, then turn on until the butter is blended into the flour.

2. With the food processor running, add the cold water until the dough comes together into a loose ball.
3. Turn out onto a floured surface and bring together with your hands, form into a flat disk, and cover with cling film. Place into the fridge to rest for 1 hour.
4. To make the filling, start by placing the peeled potatoes into cold salted water and onto a medium-high heat to boil until cooked. Once cooked, drain and mash roughly.
5. While the potatoes are cooking, in a large frying pan over a high heat, add the olive oil and once hot, add the onions and celery and sauté for 3-4 minutes, then add the pork and beef, season with salt and the spices above, and cook for 5-6 minutes before you add the chicken stock and cook for 15 minutes, stirring often.
6. Next, add the potato and stir through. Remove from the pan and leave to cool completely before making your pie.
7. To assemble the pie, cut the dough in half and roll out one half big enough to fill a 25cm (9.8in) pie tin.
8. Place the dough into the tin and then fill with the cooled meat filling.
9. Roll out the other half of the dough and cover your pie, crimp the edges and cut a hole in the centre for steam to escape.
10. Egg wash the top with the beaten egg and then place into a 180°C (356°F) oven for 45 minutes or until golden brown.
11. Let the pie rest for 10 minutes before you cut into it to enjoy.