Instruction

• 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, stock, plenty of pepper and a little salt and mix well
• Remove from the heat, stir into the potato and leave to cool
• 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
• Bake for 30 mins 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