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Pork and Fennel Pie with a Tomato Chilli Relish
Recipe by Laura Sharrad
This pie combines the delicious flavours of pork and fennel with the sweetness of tomato relish.
- Steps
- Ingredients
Steps
- For the Rough Puff Pastry, place the flour and butter into a food processor and pulse to a crumb texture. Add water and salt and pulse briefly until just combined. Do not over work.
- Bring the dough together on a clean bench and form into 2 rectangle shapes. Wrap in cling film and chill in fridge for 30 minutes.
- Unwrap and stack the dough on a floured work surface. Roll out into a rectangle 1cm thick, then fold each short end into the centre then onto itself to create 4 layers of dough. Wrap in clingfilm and chill for 30 minutes. Repeat process then roll out dough to a thickness of 3-5mm. Set aside in the fridge until ready to assemble pies.
- For the Filling, place diced pork belly, in batches, into a food processor or a mincer, and process until coarsely minced. Set aside.
- Place olive oil, onion, fennel, fennel seeds, garlic and sage into a large frypan over medium heat. Cook until soft and golden, about 15 minutes. Season with salt and pepper. Add wine and stir to deglaze the pan. Simmer until liquid has mostly reduced then remove from the heat.
- Place a large frypan over medium high heat. Add the pork mince and fry briefly until just cooked through. Add to the onion mix and allow to cool completely.
- To assemble the pies and cut 6 x 15cm circles from the dough. Line the tins with the rounds of dough. Divide filling between tins, pressing gently to ensure filling is compacted. Cut 6 x 13cm circles from the remaining dough and place each over the filling. Press and crimp the pastry to seal around the edge of the pie tins and trim away excess dough with a sharp knife. Brush with egg wash and place onto a large tray. Bake pies until golden, about 30-35 minutes. Remove from oven.
- For the Tomato Relish, heat the olive oil in a frypan over medium heat. Add the onion, leek and spices and cook until soft and golden, about 6-7 minutes. Add the tomatoes, season with salt and pepper and then add brown sugar and vinegar. Allow to simmer and reduce for 45 - 50 minutes until thick, and sweet and acidic in flavour. Stir in pepperoncino. Remove from the heat and transfer to a serving bowl. Serve alongside hot Pork and Fennel Pies.
