food, Recipes

Pork and Fennel Pies

Russel Smith



Ingredients

  • 115g white lard 
  • 275ml water 
  • 450g cake flour 
  • 225g pork neck, chopped
    into small cubes 
  • 100g pancetta, finely diced
  • mustard powder 
  • salt and pepper 
  • 1/4t ground nutmeg
  • 1/2 red onion, finely diced 
  • 1/2 Granny Smith apple, grated
  • 1T olive oil 
  • 4T butter 
  • 3 small fennel bulbs, sliced 
  • 1 large egg, lightly beaten

Method

Preheat the oven to 200°C. Place the lard and water in a saucepan and bring to a rolling boil. Remove from the heat and quickly add all the flour, beating with a wooden spoon to incorporate – there should be no white streaks. Roll the dough out on a lightly floured surface and cut into six circles of about 12cm in diameter. Grease a muffin tray and line the holes with the pastry, allowing a little to overlap the rim. Cut another six smaller discs of about 10cm in diameter and set aside. 

Place the pork and pancetta in a bowl and add the mustard powder, salt, pepper and nutmeg. Add the onion and apple, and mix well. Heat the olive oil in a large frying pan and sauté the mixture lightly for about three minutes. Remove from the heat and allow to cool. 

Heat the butter in another frying pan and fry the fennel slices for about four minutes. Add two tablespoons of water and cook until tender. Remove from the liquid, sprinkle a few chopped fennel fronds over them and set aside. Half fill the pastry cases with the pork mixture, then layer with a few fennel slices and top up with the pork. Lightly brush the edges of the pastry cups with a little beaten egg and cover with the smaller discs, crimping the edges with a fork. Make sure they are properly sealed, then cut a small hole in the top of each pie. Decorate the top with a pastry flower if desired, brush with a little beaten egg and bake for 35 minutes. MAKES 8

Appeared in the House and Leisure Food issue 2014

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