300 g (12 oz) shortcrust pastry
1 lb (450 g) lean pork
4 oz (100 g) fat bacon
2 tablespoons seasoned flour
2 tablespoons chopped, fresh sage
1 large onion, sliced
salt and pepper
1 lb (450 g) lean pork
4 oz (100 g) fat bacon
2 tablespoons seasoned flour
2 tablespoons chopped, fresh sage
1 large onion, sliced
salt and pepper
method
1. Cut the pork and bacon into cubes and roll in seasoned flour.
2. Put the pork, bacon and onion into a pan with enough water to cover, bring to the boil and simmer for 1 1/2 - 2 hours until the meat is cooked.
3. Roll out the pastry and line a pie dish.
4. Drain the meat and put it in the dish with the chopped sage, and seasoning.
5. Moisten with a tablespoonful or two of the stock in which the meat was cooked, but not much or it will make the pastry too wet.
6. Cover with a lid and bake for 30 - 35 minutes at 200°C, 400°F, gas mark 6.
2. Put the pork, bacon and onion into a pan with enough water to cover, bring to the boil and simmer for 1 1/2 - 2 hours until the meat is cooked.
3. Roll out the pastry and line a pie dish.
4. Drain the meat and put it in the dish with the chopped sage, and seasoning.
5. Moisten with a tablespoonful or two of the stock in which the meat was cooked, but not much or it will make the pastry too wet.
6. Cover with a lid and bake for 30 - 35 minutes at 200°C, 400°F, gas mark 6.
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