Pulled Pork & Fennel Pie - Carême Pastry

Ingredients

• 2 (375g packets) Carême Spelt Butter Puff Pastry, defrosted
• 1.4kg boneless pork shoulder
• 1 teaspoon whole fennel seeds
• 3 teaspoons dried oregano
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 400g tin peeled tomatoes, crushed gently with a fork
• 1 cup dry white wine
• 2 bay leaves
• 2 garlic cloves, halved and flattened
• 1 large fennel bulb, quartered (fronds removed, finely chopped and set aside)
• 500g (approx. 1 large) sweet potato, peeled and evenly chopped
• 1 tablespoon unsalted butter
• 1 egg yolk, beaten
• Deep 20cm spring form tin
• Mortar & pestle
• Cast iron dutch oven
• Fine mesh strainer
• Food processor
• Potato masher
• Pastry brush
• Preheat oven to 150°C fan-forced (170°C conventional).
• Using paper towel, pat the pork dry then fry on all sides to seal and set aside.
• Place the fennel seeds into a mortar and pestle and grind them until roughly crushed. Combine the seeds with oregano, salt and pepper to create a spice mix.
• Take handfuls of the spice mix and press it evenly onto all sides of the pork until it is completely coated.
• Remove the dish from the oven and transfer to a wooden board. Using two forks, pull the pork apart into thick chunks and set aside.
• Strain the remaining liquid through a muslin-lined cheesecloth and place into a jar to set aside in the fridge overnight.
• The next day, when the oil and fat from the pork has solidified at the top of the jar, use a spoon to gently remove and discard the fat layer.
• Position your oven baking rack in the lowest oven rack, and while the oven is still cold, place a pizza stone on top (see tips at the end of this recipe).
• Preheat oven to 200°C fan-forced (220°C conventional) using the bottom heat function (if you have it).
• Once chilled, glaze the top of the pie with beaten egg yolk and bake in the oven for 35-40 minutes, or until the pastry is golden.
• Set aside to cool for 10-15 minutes, then remove it from the spring form pan and serve.