Pork & Lentil Tourtiere

Directions

1. HEAT a drizzle of oil in a large skillet set over medium-high heat and sauté the onion and celery for 4-5 minutes, until soft. Add the garlic and cook for another minute.
2. ADD the pork and cook, breaking up the meat with a spoon, until it is no longer pink. Add the lentils, stock, cinnamon, nutmeg, cloves, salt, and pepper and simmer until the mixture cooks down and thickens. Stir in the parsley and set aside to cool.
3. PREHEAT the oven to 425°F (220°C) when you are ready to make your pie. Divide your pastry in half, making one piece slightly larger than the other, and roll the larger piece out into a circle about an inch bigger in diameter than your pie plate. Transfer to the pie plate, letting the edges hang over, and fill with the cooled filling.
4. ROLL out the second piece of pastry and drape over the pie; trim and crimp the edges, and cut a few slits in the top to help steam escape. Brush the top of the pie with the beaten egg.
5. BAKE for 40-45 minutes, until the pie is golden. Let stand 15 minutes before cutting into slices.