Tourtiere decorated by Ruby before lunch

You need a top and a bottom crust for this one so you may as well make two lots of pastry and you will have enough for making shapes to decorate the top and also for a “nun’s fart”!

For the filling:

1 pound ground pork (not too lean!)
1/2 tsp ground cinammon
1/2 tsp ground clove
1/2 tsp ground mixed spice (not allspice)
1 smallish minced onion
2 medium potatoes

Mix this altogether in a heavy caserole dish and put in just enough water to bring it level to the meat.  Simmer slowly for two hours uncovered on the top of the stove.  Meanwhile, cook and mash the potatoes.  When the meat is done, add the mashed potatoes and leave the mixture to cool overnight.

Line a pie dish with the bottom crust and then fill the dish with the meat.  Put the top crust on, press the edges together – either press down with a fork or pinch the two together with your fingers.  Then, pick the dish up, balancing it on the palm of one hand, and cut all the excess pastry off with a sharp knife.  Prick lots of holes in the top with a fork or make slashes with a knife.  Decorate it you like by rolling out the extra pastry and cutting shapes with a cookie cutter.  Stick these on with a bit of milk.  Glaze the top with milk or beaten egg and bake at 200 celcius for 40 minutes or so – until it is nice and brown.  Let cool a bit and eat.  Yum.

Tourtiere with "christmas tree" slashes to let steam out