• Pork Pie


    • Pastry

    • 225g cake flour
    • a good pinch of salt
    • 100g cold butter, cubed
    • 100g Parmesan, grated
    • 60ml (¼ cup) ice-cold water
    • Pork filling

    • 350g pork mince
    • 50g pork belly cubed or 100g
    • streaky bacon, cubed
    • 100g pork fillet, chopped
    • 2,5ml each of Maldon Sea Salt
    • and freshly ground black pepper
    • 5 fresh sage leaves, chopped
    • 5ml (1 tsp) dried chilli flakes
    • 4 hard-boiled eggs + 1 egg, beaten
    • cranberry relish, to serve



    For the pastry, place the flour, salt, butter and Parmesan in a large bowl and rub together using your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the cold water a little at a time, mixing until the mixture comes together and forms a dough. Cover in plastic wrap and place in the fridge for 30 minutes.


    While the pastry chills, combine all of the filling ingredients in a large bowl and mix well.


    Remove the pastry from the fridge and roll out to 5mm thickness. Place in a greased deep pie tin or a 25cm springform cake tin.


    Place half of the pork mixture in the tin. Add the hard-boiled eggs and top with the remaining pork mixture. Use the leftover pastry to roll out a lid and place on top of the packed meat.


    Cut a hole through the pastry and meat in the centre of the pie, brush the pastry with egg and decorate using a piggy cookie cutter. Bake in a preheated 180°C oven until the pastry is golden, about 1 hour and 30 minutes. 6 Cool overnight and serve with cranberry relish.


    RUSTLE UP A RELISH Place 150g dried and chopped cranberries, 100ml white wine vinegar, a pinch of Maldon Salt and freshly ground black pepper, 2,5ml (½ tsp) ground ginger and 125ml (½ cup) water in a saucepan, and bring to a boil. Reduce to a simmer and cook for 15 minutes or until most of the liquid has reduced and cranberries are soft.