Chunky pork and fennel pie

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.
Chunky pork and fennel pie
3H 25M


Fennel pastry


1.Toss pork in flour; shake away excess. Heat oil in large saucepan; cook pork, in batches, until browned; remove from pan.
2.Add onion, carrot, celery and fennel to pan; cook, stirring, until softened. Add garlic and thyme; cook, stirring, until fragrant. Return pork to pan with stock; bring to the boil. Simmer, covered, 1 1/2 hours. Simmer, uncovered, about 20 minutes or until mixture is slightly thickened. Stir in fennel tops and mustard; season to taste, cool.
3.Meanwhile, for fennel pastry, process flour, seeds, butter and salt to taste until crumbly. Add eggs and enough of the water to make ingredients just come together. Knead pastry on floured surface until smooth, enclose with plastic wrap; refrigerate for 30 minutes.
4.Preheat oven to 180°C (160°C fan-forced). Oil a deep 24cm pie dish (1.5 litre/6 cups).
5.Roll half the pastry between sheets of baking paper until large enough to line dish. Press pastry into side; trim edge. Prick base with fork. Cover pastry with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans, bake a further 10 minutes or until browned. Cool.
6.Spoon pork mixture into pastry case. Brush edge of pastry with egg. Roll remaining pastry until large enough to cover top of dish, place over filling; pinch edges together, trim. Brush with egg; sprinkle with seeds. Cut several steam holes in pastry.
7.Place pie on oven tray; bake about 30 minutes or until browned. Serve with green salad, if desired.

Suitable to freeze. Not suitable to microwave.


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