Gourmet Pork & Herb Pie with Truffle Mash

Ingredients

For the pastry
• 350 grams plain flour (sifted)
• 175 grams unsalted butter (cold, diced)
• 1 teaspoon salt (fine)
• 75 milliliters cold water (add as required)
For the filling
• 500 grams pork mince (preferably free-range)
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 5 grams fresh thyme leaves (picked)
• 2 tablespoon fresh rosemary (finely chopped)
• 2 tablespoon fresh parsley (finely chopped)
• 2 tablespoons olive oil (for cooking)
• to taste salt
• to taste black pepper
• 1 large egg (beaten, for egg wash)
For the mash
• 600 grams starchy potatoes (peeled and chopped)
• 50 grams unsalted butter (room temperature)
• 100 milliliters double cream (room temperature)
• 1 tablespoon white truffle oil
• to taste salt
• to taste black pepper

Instructions

1. 1. Prepare the Pastry: In a food processor, combine the sifted plain flour and salt. Add the cold, diced butter and pulse until the mixture resembles breadcrumbs. Gradually add cold water, a tablespoon at a time, pulsing until the mixture comes together into a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Do not overwork the pastry; it should remain cool and soft.

2. 2. Make the Filling: Heat olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, pork mince, fresh thyme, rosemary, parsley, salt, and pepper to the pan. Cook, breaking up the pork with a wooden spoon, until it's browned and cooked through, about 8-10 minutes. Remove from heat and let it cool slightly.

   Ensure the pork is fully cooked to an internal temperature of at least 75°C.

3. 3. Assemble the Pie: Preheat the oven to 190°C (fan-forced). On a floured surface, roll out the pastry to about 3mm thickness. Line the pie dish with half of the pastry, allowing excess to hang over the edge. Fill with the pork filling, then roll out the other half of the pastry and cover the pie. Trim any excess pastry and crimp the edges to seal. Cut a few slits in the top for steam to escape, and brush with the beaten egg to achieve a golden colour during baking.

   Make sure the filling is cooled before adding to the pastry; otherwise, the pastry may become soggy.

4. 4. Bake the Pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes or until the pastry is golden brown and puffed up. Once done, remove from the oven and allow to rest for 5-10 minutes before serving.

   Monitor the pie towards the end; it should be golden brown on top but not burnt.

5. 5. Prepare the Truffle Mash: While the pie is baking, boil the chopped potatoes in salted water until soft, about 15 minutes. Drain and return to the pot over low heat to evaporate excess moisture. Mash the potatoes, then stir in the butter and double cream until smooth and creamy. Finish with truffle oil, seasoning to taste with salt and pepper.

   Avoid over-mashing; excess mashing can make the potatoes gluey.

6. 6. Serve the Dish: Slice the pie and serve alongside generous scoops of truffle mash. Add a sprinkle of fresh parsley on the mash for garnish, enhancing the luxurious feel of the dish.

   Ensure the pie is served warm.