Herbed Pork Pie with Root Vegetables

Ingredients

For the shortcrust pastry
• 250 grams plain flour (plus extra for dusting)
• 125 grams unsalted butter (cold and cubed)
• 1 teaspoon sea salt
• 60 milliliters ice water (cold)
For the filling
• 500 grams pork mince
• 100 grams carrot (finely diced)
• 100 grams parsnip (finely diced)
• 150 grams potato (peeled and finely diced)
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 2 teaspoons fresh thyme leaves (chopped)
• 1 teaspoon fresh rosemary (finely chopped)
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 large egg (beaten, for egg wash)

Instructions

1. 1. Prepare the pastry: In a mixing bowl, combine 250g of plain flour and 1 teaspoon of sea salt. Add 125g of cold, cubed unsalted butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add in the 60ml of ice water, mixing until the dough comes together. Do not overwork the dough. Shape into a ball, wrap in cling film, and refrigerate for at least 30 minutes.

   Ensure the butter remains cold throughout to achieve a flaky pastry.

2. 2. Cook the filling: In a frying pan over medium heat, add a little oil and sauté 1 large finely chopped onion and 2 minced garlic cloves until soft and translucent, about 5 minutes. Add in 100g of finely diced carrot, 100g of finely diced parsnip, and 150g of peeled, finely diced potato. Cook for another 5-7 minutes until vegetables are slightly tender. Stir in 500g of pork mince, 2 teaspoons of thyme, 1 teaspoon of rosemary, 1 teaspoon of sea salt, and 1 teaspoon of black pepper. Cook until the pork is browned, about 8-10 minutes. Remove from heat and let cool for 10 minutes.

   Ensure the pork is cooked thoroughly, reaching a minimum internal temperature of 75°C.

3. 3. Assemble the pie: Preheat the oven to 190°C. On a floured surface, roll out two-thirds of the chilled pastry to fit your 23 cm diameter pie dish. Line the dish with the pastry, allowing some overhang. Fill with the cooled pork filling. Roll out the remaining pastry to cover the pie, sealing the edges with your fingers or a fork. Make a few slits in the top to allow steam to escape. Brush with the beaten egg.

   Ensure that the pie is sealed well to prevent leaks during baking.

4. 4. Bake the pie: Place the assembled pie in the preheated oven and bake at 190°C for 45-50 minutes, or until the pastry is golden brown and the filling is hot. The internal temperature of the pie should reach at least 75°C.

   Keep an eye on the pie towards the end of baking; if the pastry is browning too quickly, cover loosely with foil to prevent burning.

5. 5. Rest and serve: Allow the pie to rest for 10 minutes before slicing. Serve warm with seasonal side salads or roasted vegetables.

   Letting it rest helps the filling settle and makes slicing easier.