350 g (12 oz) Puff pastry dough
1 Egg yolk, lightly beaten
1 Egg yolk, lightly beaten
for the filling
1 kg (2 lb) Lean minced (ground) pork
50 ml (2 fl oz) 1/4 cup Brandy
15 g (1/2 oz) 1 Tbs Butter
2 Tbs Vegetable oil
2 Shallots, finely chopped
1 Garlic clove, crushed
1 Tbs Chopped fresh sage
1 Tbs Chopped parsley
1 Tbs Chopped fresh chervil
Salt and pepper to taste
1 Tbs Cornflour (cornstarch), blended with 1 Tbs water
50 ml (2 fl oz) 1/4 cup Brandy
15 g (1/2 oz) 1 Tbs Butter
2 Tbs Vegetable oil
2 Shallots, finely chopped
1 Garlic clove, crushed
1 Tbs Chopped fresh sage
1 Tbs Chopped parsley
1 Tbs Chopped fresh chervil
Salt and pepper to taste
1 Tbs Cornflour (cornstarch), blended with 1 Tbs water
method
1. First prepare the filling. Put the pork into a large bowl and pour over the brandy.
2. Set aside to marinate for 1 hour. Meanwhile, melt the butter with the oil in a large frying-pan. Add the shallots and garlic and fry until the shallots are soft. Add the pork and brandy and fry, stirring frequently, until the pork loses its pinkness. Stir in the herbs and seasoning and cook, stirring occasionally, for 15 minutes. Remove from the heat and stir in the cornflour (cornstarch) mixture.
3. Preheat the oven to hot 220 °C (Gas Mark 7, 425°F).
4. Divide the dough in half and roll out one-half into a circle large enough to line a 23 cm (9 in) pie plate. Press gently into the bottom and sides of the plate and trim off any excess. Spoon the filling into the centre, doming it up slightly.
5. Roll out the remaining dough in the same way and place it over the filling so that it covers it completely. Trim the edges, then crimp the edges together to seal. Cut a large cross in the centre. Roll out the trimmings and use them to decorate the top of the pie. Brush the top of the dough with the beaten egg yolk.
6. Put the plate into the oven and bake for 5 minutes. Reduce the heat to moderate 180°C (Gas Mark 4, 350°F) and bake for a further 30 minutes or until the pastry is golden brown. Remove from the oven and serve at once.
2. Set aside to marinate for 1 hour. Meanwhile, melt the butter with the oil in a large frying-pan. Add the shallots and garlic and fry until the shallots are soft. Add the pork and brandy and fry, stirring frequently, until the pork loses its pinkness. Stir in the herbs and seasoning and cook, stirring occasionally, for 15 minutes. Remove from the heat and stir in the cornflour (cornstarch) mixture.
3. Preheat the oven to hot 220 °C (Gas Mark 7, 425°F).
4. Divide the dough in half and roll out one-half into a circle large enough to line a 23 cm (9 in) pie plate. Press gently into the bottom and sides of the plate and trim off any excess. Spoon the filling into the centre, doming it up slightly.
5. Roll out the remaining dough in the same way and place it over the filling so that it covers it completely. Trim the edges, then crimp the edges together to seal. Cut a large cross in the centre. Roll out the trimmings and use them to decorate the top of the pie. Brush the top of the dough with the beaten egg yolk.
6. Put the plate into the oven and bake for 5 minutes. Reduce the heat to moderate 180°C (Gas Mark 4, 350°F) and bake for a further 30 minutes or until the pastry is golden brown. Remove from the oven and serve at once.
serving amount
4 - 6 servings
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
