- 20g butter
- 1 onion, chopped
- 3 garlic cloves, chopped
- 500g Chestnut Brae pork mince
- 500g Chestnut Brae diced pork(purchase here)
- 200g Chestnut Brae nitrate-free streaky bacon, chopped (purchase here)
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped thyme
- 1 egg, lightly beaten
- 170g butter
- 2/3 cup water
- 2 3/4 cups plain flour, sifted
- 1/2 teaspoon salt
- Melt butter in a frying pan over medium heat. Cook onion and garlic for 5 mins or until soft. Transfer to a bowl to cool. Stir in the Chestnut Brae pork mince, diced pork, bacon, parsley and thyme. Season.
- To make hot water pastry, bring butter and water to the boil in a saucepan over high heat. Remove from heat. Sift over flour and salt. Stir until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic.
- Preheat oven to 180C or 160C fan-forced. Grease four 1 1/2 cup pie pans. Cut away one-third of pastry and wrap in plastic wrap. Reserve. Roll out remaining pastry until 3mm thick. Cut four 20cm discs from the pastry. Ease into prepared pie pans. Fill with the pork mixture, pressing down to remove any air pockets.
- Roll out reserved pastry until 3mm thick. Cut four 15cm discs from pastry. Place on pies and press edges to seal. Trim excess. Cut a 2cm disc from the top of each pie and discard. Brush with egg. Bake for 1 hr or until juices run clear when a skewer is inserted into the top of pie.
Recipe from: taste.com