Mad Butcher's Butcher Est. 1971

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Pork, kumara and cashew pie

INGREDIENTS

- Oil for frying
- 1kg boneless pork shoulder trimmed of excess fat
- 25g butter
- 2 onions
- chopped
- 4 cloves garlic
- crushed
- 2 tablespoons chopped fresh thyme
- Pinch of chilli flakes
- 1½ teaspoons fennel seeds
- ½ cup white wine
- 1 cup unsalted chicken stock
- 700g orange kumara
- peeled and cut into chunks
- 1½ cups spinach
- chopped
- ¾ cup unsalted cashews
- chopped
- ½ cup fresh parsley
- chopped
- 1 block puff pastry
- 1 egg
- lightly beaten with a dash of milk
Serves : 4-6
Cooking time: 3hrs 30mins

METHOD

Preheat oven to 150 degrees C (130 degrees C fan bake)

Heat 1 tablespoon of 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.

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

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 the chicken stock and kumara. Stir, cover and bake in the oven for 3 hours until the pork is very tender.

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

Turn the oven up to 220 degrees C (200 degrees C for fan bake) and roll out the pastry. Line a greased pie dish with the pastry. Add the filling and top with pastry lid. Brush the pastry with the egg wash. Press edges to seal and trim off the excess pastry. Cut a couple of holes in the lid to allow the steam to escape.

Bake the pie in the oven for about 30 minutes or until the pastry is a deep golden brown and puffy.

To serve: Serve with a fresh side salad.

Recipe from pork.co.nz

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