pork and chesnut pie


Course : Pies
Source:
Serves: 6
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light and tasty,this pie combines the traditional flavours of Christmas
 

Ingredients:


12 ounces plain flour

4 ounces butter

2 ounces lard

1/2 teaspoon salt

3 ounces water.

12 ounces tin whole chesnuts chopped roughly

12 ounces pork fillet roughly chopped

12 ounces cranberries

1 small onion finely chopped

1 tablespoon cooking oil

1 teaspoon chopped thime

1 teaspoon chopped sage

3 large eggs

1 teaspoon salt and pepper
 

Preparation / Directions:


In a bowl,rub the fats into the flour and stir in the salt. Mix into a dough with the cold water,wrap in cling film and chill for 1 hour. Set the ovento 200c. Heat the oil in a pan and fry the onions until soft but not browned. Place the pork and chesnuts in a large bowl and add the onions Stir in the herbs and seasoning to taste and mix well. Beat 2 of the eggs and add to the bowl together with the cranberries,stirring very well to combine. Roll out 2 thirds of the pastry on a floured surface and line a 91/2 inch flan tin. Fill with the pork mixture and smooth it out evenly. roll out the raest of the pastry to make a lid,cover and seal the edges with water. Beat the other egg and brush over the pie to glaze. Bake for 50-60 minutes. Serve hot or cold


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