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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Pie weights
- Pie dish
- Rolling pin
- Pastry brush
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Fork
- Chef's knife
- Plastic wrap
- Refrigerator
- Spoon
Ingredients
- 1 kilogram diced pork neck
- 1/3 cup (50g) plain flour
- 2 tablespoons olive oil
- 1 large (200g) brown onion, chopped coarsely
- 1 large (180g) carrot, chopped coarsely
- 1 stick (150g) celery, trimmed, chopped coarsely
- 1 large (550g) fennel bulb, sliced thinly
- 2 cloves garlic, crushed
- 2 teaspoons chopped fresh thyme
- 1 1/3 cup (330ml) chicken stock
- 2 tablespoons chopped fennel tops
- 1 tablespoon wholegrain mustard
- 1 egg, beaten lightly
- 1/4 teaspoon fennel seeds
- Fennel pastry
- 3 cups (450g) plain flour
- 1 teaspoon fennel seeds
- 200 grams butter, chopped
- 2 eggs
- 1/4 cup (60ml) iced water, approximately
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