Ingredients

Serves 6-8

Pie dough:
1 kg plain flour
50 g salt
675 g water
250 g soft butter

 

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

To make the pie dough:
Combine water, salt and flour and knead until a smooth dough is formed.
Rest for a minimum of two hours.
Roll out paper thin and smear with a thick layer of the soft butter.
Roll the dough into a spiral until you have a long log.
Coil the dough and leave to sit for a further half an hour.
Roll the dough into the desired thickness, using some for lining the buttered baking tray and some for the pie lid.

For the filling:
Cook the pork in a hot pan until it has all changed colour.
Add the onions and garlic and cook until translucent. Season with salt and pepper.
Take off heat and allow to cool. Fold in eggs

To assemble:
Butter the pie tin and then line with dough.
Fill ¾ full with pork mix and then cover with dough lid.
Crimp in edges to seal pie.
Snip the top of the pie to release steam during cooking.
Bake at 220°C until golden brown, approximately 35 minutes.