Ingredients
- Minced Pork (500g)
- Shortcrust Pastry (400g)
- Potatoes (1 medium)
- Onion (1 finely chopped)
- Garlic Clove (1 finely chopped)
- Sunflower Oil (1 tsp)
- Vegetable Stock (100ml)
- Cinnamon (¼ tsp)
- Allspice (¼ tsp)
- Nutmeg (¼ tsp)
- Egg (To Glaze)
Instructions
Steps
- Preheat your oven to 200°C (or 180°C fan/gas mark 6).
- Cook the potato in boiling water until tender. Once done, drain and mash, then set aside to cool.
- Heat sunflower oil in a non-stick skillet. Add the minced pork and onion, cooking quickly until browned.
- Stir in the garlic, cinnamon, allspice, nutmeg, vegetable stock, and season generously with pepper and a pinch of salt. Mix well and remove from heat. Combine this mixture with the cooled mashed potato and let cool further.
- Roll out half of the shortcrust pastry and use it to line the bottom of a 20-23cm pie dish or flan tin.
- Fill the pastry with the pork mixture, brushing the edges with a little water.
- Roll out the remaining pastry to cover the pie. Seal the edges by pressing down and trim any excess pastry.
- Prick the top of the pie to allow steam to escape and brush the surface with a beaten egg for glazing.
- Bake for 30 minutes or until the pastry turns crisp and golden. Cut into wedges and serve with a fresh green salad. Leftovers are delightful served cold with pickles.