Pork and Pea Pie

Pie dough

Method

1. Kneed water, salt and flour until a smooth dough is formed
2. Rest for a minimum of two hours
3. Roll out paper thin and smear with a thick layer of the soft butter.
4. Roll the dough into a spiral until you have a long log
5. Then coil the dough and leave to sit for a further half an hour
6. Roll the dough into the desired thickness and line the buttered baking tray

Pie filling

    1.5 kg pork mince
    2 tins dehydrated tinned peas
    2 diced onions
    4 cloves garlic
    Salt and white pepper
    4 eggs

Method

1. Cook the pork in a hot pan until it has all changes colour
2. Add the onions and garlic and cook until translucent
3. Season with s & p
4. Take off heat allow to cool
5. Fold in eggs

To assemble

1. Butter the pie tin and then line with dough
2. Fill ¾ full with pork mix and then cover with dough lid
3. Crimp in edges to seal pie
4. Snip the top of the pie to release steam during cooking
5. Bake at 220°C until golden brown approx 35 mins