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