This deliciously spiced meat filling can also be baked on its own in a loaf tin, then sliced thinly and served with salad.
Lynn Lewis and Joachim Wahnschaffe
FOR THE PASTRY
200 g (1 2/3 cups) plain flour
115 g (½ cup) butter, chilled
1 egg, slightly beaten
2 tablespoons cold water
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon milk
FOR THE FILLING
600 g pork mince
2 bay leaves
125 ml (½ cup) white wine
125 ml (½ cup) chicken stock
1 carrot, finely diced
2 sticks celery, finely diced
2 onions, finely chopped
1 clove garlic, crushed
85 g (½ cup) smoked bacon, finely diced
30 g (1 cup) chopped parsley
Leaves of 4 sprigs each of fresh marjoram and oregano, chopped
2 eggs, lightly beaten
55 g (2/3 cup) soft white breadcrumbs
1 tablespoon plain flour
2 teaspoons marinated green peppercorns
Pinch of grated nutmeg
Pinch of allspice
2 teaspoons dried thyme
½ teaspoon sweet paprika
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Directions Preparation:8hours › Cook:1hour5min › Extra time:1hour55min › Ready in:11hours
For the filling, place half the pork and the bay leaves in a ceramic or glass dish and pour wine over the top. Cover and refrigerate overnight.
To make the pastry, place the flour and pinch of salt in a large bowl and make a well in the centre. Dot the flour with butter. Pour the egg and 2 tablespoons cold water in the well. Starting from the centre, knead into a smooth dough. Shape into a ball, wrap in cling film and chill for 1 hour or overnight.
The next day, pour the wine off of the marinated meat into a saucepan. Add the chicken stock and bring to the boil. Add the carrot and celery; reduce the heat and simmer 6–8 minutes or until the vegetables are soft. Mash the vegetables into the liquid to make a fine purée.
Discard the bay leaves and combine the 300 g marinated minced meat, the remaining 300 g minced meat, the vegetable purée, chopped onion, garlic, bacon, chopped herbs, eggs, breadcrumbs, flour and peppercorns. Add the nutmeg, allspice, thyme and paprika; season with salt and pepper.
Preheat oven to 200°C. Grease a 26-cm springform tin.
Roll out the puff pastry sheets thinly on a lightly floured work surface.
Roll out the chilled pastry on a floured work surface and line the prepared springform tin. Fill with meat mixture; cover with 1 sheet of puff pastry. Make a hole in the centre; insert a piece of rolled-up foil so that steam can escape during baking.
Cut stars or other shapes out of the second puff pastry sheet. Whisk combined egg yolk and milk; brush over pie. Decorate with cut-out shapes. Chill for 20 minutes before baking.
Bake for 65–70 minutes until golden brown. Let cool slightly before slicing. Serve warm.
After reading this recipe I decided to give it a go - I didn't have hours - so I just made the whole lot up as a meat loaf. Put the lot into a loaf pan with strips of bacon on top. (no white wine used or bay leaf). Delicious with vegetables and much quicker. Will try the pie now. - 26 Nov 2012