Name: Pork, kumara and cashew pie
Cook time: 225 min
Total time: 225 min
Yield: 6
Ingredients: oil for frying; 1 kilogram boneless pork shoulder, trimmed of excess fat; 25 gram butter; 2 onions, chopped; 4 clove garlic, crushed; 2 tablespoon chopped fresh thyme; pinch of chilli flakes; 1 1/2 teaspoon fennel seeds; 1/2 cup white wine; 1 cup unsalted chicken stock; 700 gram orange kumara, peeled and cut into chunks; 1 1/2 cup spinach, chopped; 2 spring onions, chopped; 3/4 cup unsalted cashews, roughly chopped; 1/2 cup fresh parsley, chopped; 1 block puff pastry; 1 egg, lightly beaten with 1 tablespoon milk

Ingredients

oil for frying

1 kilogram boneless pork shoulder, trimmed of excess fat

25 gram butter

2 onions, chopped

4 clove garlic, crushed

2 tablespoon chopped fresh thyme

pinch of chilli flakes

1 1/2 teaspoon fennel seeds

1/2 cup white wine

1 cup unsalted chicken stock

700 gram orange kumara, peeled and cut into chunks

1 1/2 cup spinach, chopped

2 spring onions, chopped

3/4 cup unsalted cashews, roughly chopped

1/2 cup fresh parsley, chopped

1 block puff pastry

1 egg, lightly beaten with 1 tablespoon milk

Method

1.Preheat oven to 150°C (130°C fan-bake).

2.Heat 1 tablespoon oil in a frying pan over high heat. Dice pork and season well with salt and pepper. When the pan is hot, brown the pork in two batches, then transfer to a casserole dish.

3.Reduce heat to medium, then add butter and onions and cook, stirring, for 10 minutes until golden. Add garlic, thyme, chilli and fennel seeds, cooking for another few minutes.

4.Add wine, then turn up the heat and let it bubble rapidly for 30 seconds to evaporate the alcohol. Add to the pork, along with chicken stock and kumara. Stir, cover and bake in the oven for 3 hours until pork is very tender.

5.Leave to cool for 30 minutes, then stir through spinach, spring onions, cashews and parsley. Season with salt and pepper to taste.

6.Turn the oven to 220°C (200°C fan-bake) and roll out the pastry.

7.Line a greased pie dish with pastry (or omit this stage if you only want a pastry lid). Add the filling to the dish, then brush the pastry edges with egg wash and top with a pastry lid. Press edges to seal, trim off excess pastry and press down again. Brush the top with egg wash and cut a couple of steam holes.

8.Bake the pie in the oven for about 30 minutes or until the pastry is a deep golden brown and puffy. Serve with a fresh side salad.

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Ingredients

Method

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