Chunky pork and fennel pie | Women's Weekly Food

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