We'd be the first to admit that making a raised crust pie is not for the timid cook, but it's doable. If you'd prefer to use conventional shortcrust pastry we won't hold it against you! We used a large Vegemite jar as a mold to shape the crust. We also used vegetable shortening instead of the traditional lard - making it slightly less heart-stopping.
- 250g Pork Mince
- 4 really good pork sausages, skins removed
- 4 rashers streaky bacon, finely chopped
- 1/2 cup pistachios, shelled
- 1 onion, chopped
- 2 tbsp fruit chutney
- 1 tsp paprika
- salt and pepper to season
- 1 tsp mace
- 1 tsp nutmeg
- 1 egg, beaten
- 3 1/2 cups plain flour
- 1 1/2 tsp salt
- 1 cup hot water mixed with a smidgen of milk
- 1/2 cup vegetable shortening or lard
- another egg, beaten
- Make the filling first. In a frypan, brown the bacon and onions then remove from the heat and cool.
In a large bowl combine the pork mince, sausage meat, chutney, mace and nutmeg. Toss in the first egg and blend well. Add the bacon and onion then set aside while you raise your crust.
- Firstly, grab a small jar to use as a mold for your pastry case bottom. Grease it a little then get ready to go.
- To make the dough sift the flour and salt together in a bowl. Then bring the shortening and water to the boil until the shortening melts. Pour the water mixture into the flour and mix quickly to make a stiff paste. Then comes the fun part.
- We found the easiest way to make the crust was to first roll out and cut a circle for the bottom that's slightly larger than the jar bottom. Then roll out and trim a strip of rectangular dough to wrap around the sides of the jar. Blend the two pieces together quickly using your fingers. If it starts to dry out, just wet with a little water. It's like using hot playdough! Make a top piece and then set aside covered until you're ready to make up the pie. Repeat
- Heat the oven to 200C.
- Fill your pie halfway up with the minced pork mixture, and then sprinkle over some pistachios. Top with mince, then cover with the pastry lid. Squeeze the edges together and pinch to create a fluted look around the edges. It's OK if it's not perfect - this is a completely handmade pie. Poke a small hole in the middle of the lid to let the moisture escape while cooking.
- Glaze with beaten egg, then bake at 200C for 30 minutes. Then glaze again with the egg, and put it back in the oven at 160C for another 50 to 60 minutes or until it has a golden glow.
- Serving suggestion: hot or cold with salad, chutney and a cold beer.