Ingredients
Cooking spray 1 tsp olive oil
1 brown onion, finely diced
200 g mushrooms, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, finely chopped
40 g lean bacon, finely chopped
2 Tbsp shredded sage leaves
2 Tbsp finely chopped flat-leaf parsley
1 pinch ground nutmeg
35 g breadcrumbs made from sourdough bread
1 large egg, lightly whisked
500 g lean pork mince
50 g (2 cups) salad leaves
1 Lebanese cucumber, peeled into long ribbons
1 bottle balsamic glaze, to serve
Homemade pastry
120 g (¾ cup) plain flour, plus extra for dusting
80 g (½ cup) wholemeal plain flour
100 g light margarine
1 or 2 Tbsp iced water
Method
- Preheat oven to 180°C (fan-forced). Spray 6 x 8cm (base measurement), 11cm (top measurement) pie tins with cooking spray.
- To make pastry, put flours in a medium bowl and, using your fingertips, rub in margarine until mixture resembles breadcrumbs. Stir in water and mix until dough begins to come together. Turn out dough onto a lightly floured surface and form into a ball. Cut dough in half and press each into a round. Wrap in plastic wrap and refrigerate for 20 minutes to chill.
- Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add onion, mushroom, celery, garlic and bacon. Cook, stirring occasionally, for 7-8 minutes or until vegetables begin to soften. Transfer to a large bowl. Set aside for to cool for 15 minutes. Stir in sage, parsley and nutmeg. Add breadcrumbs, egg and mince. Stir until combined.
- Roll out 1 pastry round until 2mm-thick. Put 2 pie tins upside down on pastry and cut around edges, allowing an extra 1cm of pastry . Line 2 tins with pastry. Bring pastry together, roll out again to cut out a third circle and line a third tin. Repeat with other pastry round.
- Put tins on an oven tray. Divide pork mixture between tins and press down gently. Turn pastry edges over filling and use fingers to pinch pastry. Bake for 25-30 minutes or until pastry is light golden brown and filling is set. Set aside in dishes for 5 minutes. 6 Turn out pies onto serving plates. Combine salad leaves and cucumber. Divide salad, drizzle with balsamic glaze and serve with pies.
