Ingredients:
For the Pastry Crust:
300g plain flour
100g butter
30g lard
1/2 tsp salt
75ml cold water, to bind
For the Filling:
300g pork fillet, coarsely hopped
300g cooked chestnuts (tinned of vacuum packed), coarsely chopped
300g cranberries
1 small onion, finely chopped
1 tbsp vegetable oil
1 tbsp thyme, chopped
1 tsp sage, chopped
3 eggs, beaten
salt and freshly-ground black pepper, to taste
Method:
Begin with the pastry. Mix together the flour and salt in a bowl. Dice the butter and lard, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs.
Add enough of the cold water to bring the ingredients together as a dough. Form into a ball, cover with clingfilm (plastic wrap), and chill for 1 hour in the refrigerator.
For the filling, heat the oil in a pan and use to cook the onions for about 5 minutes, or until soft and translucent but not coloured. Turn the onions into a bowl and mix in the pork and chestnuts. Add the herbs and stir to combine then mix in the cranberries. Beat together the eggs in a separate bowl then stir into the filling mix (reserve 1 tbsp for glaze). Season to taste and set aside.
Remove the pastry from the refrigerator, take 2/3 of it, turn out onto a floured work surface and roll out until large enough to line the base and sides of a 25cm diameter flan tin. Fill the pastry shell with the pork mixture, spreading it evenly.
Roll out the remaining pastry to form a lid. Sit on top of the pie, crimp to seal the edges and trim off the excess. Glaze with the reserved beaten egg then cut two steam holes in the centre.
Take the excess pastry, roll out and cut into holly leaves and berries. Use these to decorate the top of the pie.
Transfer to an oven pre-heated to 200°C and bake for about 45 minutes, or until the pie is hot through and the pastry is golden brown. This pie can be served either hot or cold.
For more Christmas recipes, see the Celtnet Christmas Recipes collection page.
