Pistachio & Cranberry Pork Pie

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안녕하세요

(Annyeonghaseyo)

こんにちは

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你好

(Ni Hao)

I was looking for a recipe for some leftover pork mince that I had, when I came across this recipe that I'd thought would be perfect for Sunday lunch, it's also a good recipe for during the festive period too.

Let's get cooking!

Ingredients:

300g cranberry

3 tbsp caster sugar

juice 1/2 orange

1 tbsp olive oil

1 onion, finely chopped

4 rashers smoked streaky bacon, chopped

2 garlic cloves, crushed

thyme

sage

500g pork mince

75g pistachio's

nutmeg

Pastry:

450g plain flour

100g lard

4 tbsp milk

1 egg, beaten

Put the cranberries in a pan with the sugar and orange juice.

Bring to a simmer, then cook until the berries start to burst and sauce thickens.

Set aside to cool.

Heat oil in a pan and fry the onion until soft.

Add the bacon and garlic, and cook until the bacon starts to brown. The stir through the thyme, sage and seasoning. I used 1 tsp each of both the thyme and sage.

Allow to cool slightly, then mix with the pork and pistachios.

Season with salt, pepper and nutmeg. Then set aside.

Heat your oven to 200C/180C Fan/Gas Mark 6.

Tip the flour into a bowl with 2 tsp salt.

Put the lard and the milk into a small pan with 150ml of water, then heat until the lard has completely melted.

Pour the mixture into the flour and beat with a wooden spoon until a ball of dough is formed.

Knead briefly on a lightly floured surface until smooth.

Take two-thirds of the pastry and roll out between two sheets of parchment paper into a circle large enough to line the base and sides of a 20cm cake tin.

Press the pastry into the tin making sure to push it into the corners.

Pile half of the filling into the pastry and flatten into an even layer.

Spread over two-thirds of the cranberry sauce, then finish with the remaining pork and roughly smooth the top.

Roll out the remaining pastry between parchment paper and cut to a 20cm round. Place onto the pie and glaze the edge with some beaten egg.

Fold up the overhanging pastry and press down to seal.

Make a steam hole with the tip of a knife, the glaze the pie with more beaten egg.

Cook in the oven for 30 minutes, then reduce the heat to 180C/160C Fan/Gas Mark 4, and continue cooking for a further 40 minutes until the pastry is golden and a skewer inserted into the centre of the pie and left for 10 seconds feels very hot.

Cool on a wire rack.

Serve with the reserved cranberry sauce.

This recipe calls for fresher cranberries than the ones I used, but I couldn't get my hands on any. While they tasted okay in the pie, I definitely would recommend getting the right cranberries as they'll be both juicier and softer. Mine went hard and stuck to the pan while they were set aside.

I've never made pastry this way, and I have to say I find it so much easier and quicker to make it as in the recipe.

The overall flavours were delicious and I really enjoyed it, it went perfectly with mashed potatoes.

I think this is going to be one of the dishes I cook for the New Years Day dinner that I make every year and hopefully it will go down a treat.

If you would like to follow the original recipe, then head over to the BBC Good Food Pistachio & Cranberry Pork Pie recipe page.

See you soon!

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(Annyeong)

さようなら

(Sayonara)

再见

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Bye