Chunky Pork And Fennel Pie - cooking recipe

Ingredients

2 1/4 lbs pork shoulder, diced
1/3 cup flour
2 tbsp olive oil
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 None stick celery, trimmed and chopped
1 large fennel bulb, thinly sliced
2 cloves garlic, crushed
2 tsp chopped fresh thyme
1 1/3 cups chicken stock
2 tbsp chopped fennel tops
1 tbsp wholegrain mustard
1 None egg, lightly beaten
1/4 tsp fennel seeds
None None FOR THE FENNEL PASTRY
3 1/2 cups flour
1 tsp fennel seeds
14 tbsp (1 3/4 sticks) butter, chopped
2 None eggs

Preparation

Toss pork in flour; shake away excess. Heat oil in large saucepan on high heat. Cook pork, in batches, until browned. Remove from pan.
Add onion, carrot, celery and fennel to pan; cook, stirring, until softened. Add garlic and thyme; cook, stirring, until fragrant. Return pork to pan with stock; bring to a boil. Reduce heat to low; simmer, covered, 1 1/2 hours. Remove cover; simmer about 20 mins or until mixture is slightly thickened. Stir in fennel tops and mustard. Season to taste; cool.
Meanwhile, for the fennel pastry, process flour, fennel seeds, butter and salt to taste until crumbly. Add eggs and enough iced water (about 1/4 cup) to make ingredients just come together. Knead pastry on floured surface until smooth. Divide in half. Form each into a disc; wrap with plastic wrap. Refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Grease a deep 9 1/2-inch pie dish (6-cup capacity).
Roll one of the pastry discs between sheets of parchment paper until large enough to line dish. Press pastry into dish; trim edge. Prick bottom with fork. Cover pastry with parchment paper; fill with dried beans or rice. Bake 15 mins. Remove paper and beans. Bake a further 10 mins or until browned. Cool.
Spoon pork mixture into pie crust. Brush edge of pastry with egg. Roll remaining pastry until large enough to cover top of dish. Place over filling. Pinch edges together; trim excess pastry. Brush with egg; sprinkle with seeds. Cut several steam holes in pastry. Place pie plate on baking pan.
Bake about 30 mins or until crust is browned. Serve with green salad, if desired.