Name: Green peppercorn and pork pie
Prep time: 40 min
Total time: 40 min
Yield: serving
Cuisine: Ingredients
Ingredients: 1,5-2 kg stewing pork; salt and white pepper; onion; bay leaves; 250 ml stock vegetable or chicken; onions chopped; garlic large cloves, crushed; carrots peeled and chopped; 300-350 g mixed mushrooms cut into chunks; 30 ml flour; 30 ml green pepper-corns roughly chopped; lemon zest; fresh parsley chopped; fresh coriander handful, chopped; salt; 400 g puff pastry; egg yolk whisked with water

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Ingredients (17)

1,5-2 kg	stewing pork
	salt and white pepper
	onion
	bay leaves
250 ml	stock — vegetable or chicken
	onions — chopped
	garlic — large cloves, crushed
	carrots — peeled and chopped
300-350 g	mixed mushrooms — cut into chunks
30 ml	flour
30 ml	green pepper-corns — roughly chopped
	lemon zest
	fresh parsley — chopped
	fresh coriander — handful, chopped
	salt
400 g	puff pastry
	egg yolk — whisked with water

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Method:

1 PORK

Season the meat with salt and pepper.

2 Heat the olive oil in a pressure cooker and brown the meat in batches. Add the onion, bay leaves and stock, and cover with water. Cook under pressure for 1-1½ hours or until the meat is soft and falling off the bone.

3 Remove the meat from the pot and retain the liquid. Remove and discard any bones, skin and excess fat.

4 FILLING

Heat the olive oil in a deep pan and fry the onions and garlic until fragrant. Add the carrots and mushrooms and fry until done.

5 Sprinkle the flour over the vegetables and mix well. Add 250ml (1c) of the cooking liquid from the pork and stir through. Simmer over medium heat, stirring occasionally, until the mixture has thickened slightly. Turn down the heat and add the pork. Add more of the cooking liquid if the mixture looks too dry.

6 Add the rest of the ingredients and season with salt if needed. Take the filling off the heat and let it cool completely.

7 Transfer the filling to a large pie dish or divide between two medium pie dishes.

8 TO FINISH

Roll out the pastry on a lightly floured surface. Cover the pie dish(es) with the pastry and cut off the excess. Tuck the pastry snugly over the filling and crimp the edges. Decorate the pies with the excess pastry if you like.

9 Make a slit in the middle of the pastry lid on the pie(s). Transfer to aluminum freezer dishes and cover with cling film if you plan to cook them later. To complete, defrost if necessary, brush lightly with the egg wash and bake in a preheated oven at 180°C for 25-30 minutes or until the pastry is golden brown.