Preparation: In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
Meanwhile, in deep skillet, saute over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat. Add mushrooms, celery, stock, onions, garlic, salt, pepper, savoury, thyme, cloves, cinnamon and bay leaf; bring to boil.
Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Spoon in filling.
Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute. Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourti? and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.) Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cut outs on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 50 minutes.
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