Tourtière pie

For the pastry, combine the flour, salt and butter in a food processor.

Using the pulse button, pulse just until the mixture resembles coarse breadcrumbs.

Transfer to a large bowl, then add enough iced water to form a coarse dough, mixing with your hands and being careful not to add too much water or your pastry will be tough. The dough should be quite firm.

Turn it out onto a lightly floured surface and knead it once or twice to bring the dough together.

Cut off a third of the dough, then form both pieces of dough into a flattened disc.

Wrap each disc in plastic wrap, then refrigerate for 1 hour or overnight to rest.

Cook the potato in a large saucepan of boiling, salted water for about 15 minutes or until tender. Drain well, then set aside to cool.

Heat half the oil in a large saucepan over medium heat.

Add the onion, garlic and celery, then cook, stirring often, for 8-9 minutes or until the vegetables have softened.

While they cook, heat the remaining oil in a large, heavy-based frypan over high heat. Add the mince, in batches if necessary and using more oil if you need to, then cook, stirring occasionally, for 6-7 minutes until browned and any excess liquid has evaporated.

Remove the vegetables from the heat, then stir in the beef, mustard, pepper, salt, spices and chopped herbs.

Coarsely mash half the cooled potatoes in a large bowl and finely chop the remaining potato.

Add the mashed and chopped potato to the meat mixture, stirring to thoroughly combine.

Preheat the oven to 200°C.

Roll the larger piece of pastry out to a large circle about 3mm thick, then use to line a 5 cm deep, 21cm tart tin.

Trim the edges, leaving a 1cm overhang.

Brush lightly with some of the egg yolk mixture. Pile in the filling, spreading it evenly.

Roll out the remaining piece of pastry into a 3mm thick round.

Place it over the filling, trim the edges, leave about 1cm, then use your fingers to crimp and seal the edges.

Brush the top of the pie with the remaining egg yolk mixture, then use a small cookie cutter to cut a circle out of the middle of the pastry.

Use the tip of a small, sharp knife to mark the top of the pastry if you like, then bake for 1 hour or until the pastry is crisp and deep golden.

Cool for about 20 minutes before serving warm, with condiments such as ketchup, pickles, or chutneys, and a fresh green salad.