To begin, place flour and salt in a mixing bowl. Rub in cold butter using fingertips until mixture resembles fine crumbs. Add cold water gradually and mix until dough comes together. Wrap in cling film and chill for 30 minutes. Move to preparing the filling.

Heat a heavy pan over medium heat. Add minced pork and beef, breaking up clumps with a wooden spoon. Cook until meat is browned and fat is released. Transition to adding aromatics.

Stir in finely chopped onion and garlic. Cook until softened and fragrant, about 5 minutes. Next, incorporate spices for flavour layering.

Add cinnamon, cloves, allspice, nutmeg, thyme, salt, and black pepper. Mix thoroughly to coat meat evenly. The mixture should smell warm and aromatic. Proceed to adding potato.

Stir in the grated potato to help bind the filling. Pour in beef stock and cook until liquid reduces and mixture thickens, around 10 minutes. Adjust seasoning to taste. Allow filling to cool before assembling.

Divide chilled pastry in two. Roll one half into a circle and line a 23cm pie dish. Trim edges neatly, leaving slight overhang. Move to filling the pie.

Spoon cooled meat filling evenly into pastry case. Press lightly to level. Roll out remaining pastry to cover pie, seal edges, and crimp decoratively. Cut small slits on top for steam release.

Brush top of pie with beaten egg for a golden finish. Place pie in refrigerator for 15 minutes to firm pastry before baking. Transition to oven baking.

Preheat oven to 190°C. Bake pie in centre of oven for 40–45 minutes until pastry is crisp and golden. Allow to rest for at least 10 minutes before slicing.

Serve tourtière warm with pickles, chutney, or a fresh green salad. Presentation tip: slice neatly and place on warmed plates to keep pastry crisp and filling aromatic.