WHAT YOU NEED
450g lean pork
150g pork fat
¼ bunch sage, chopped
¼ bunch parsley, chopped
Trace of salt, mace, cloves and pepper
1 medium onion, finely diced
250g plain flour
120ml warm water
80g Wood’s Cranberry Sauce
WHAT TO DO
Preparing the Pastry
Sieve the flour and a pinch of salt into a bowl. Rub in the butter and make a well in the centre of the mixture. Pour in the water and mix. Knead to a smooth paste and allow resting for 30 minutes before use.
Prepare the Filling
Mince the pork and the pork fat to a fine consistency. Add the sage, parsley, onion and spices, and mix thoroughly.
Prepare the Pie
Roll the pastry to a thickness of 3-4mm. Reserve a third of the pastry for the top of your pie.
Grease and line your pie moulds with the rolled pastry. Fill with your pork mix to the top. Brush the sides of your pastry with some egg wash and place your lid of top, seal the edges and decorate with a fork or similar.
Cut three to four steam vents in the top of your pie and brush with some more egg wash then allow resting for 20-30 minutes before cooking, in an oven set at 200 ̊C for 35-40 minutes, or until cooked.
Serve cold alongside a fresh garden salad and garnish with Wood’s Cranberry Sauce.