Olive Pork Pie
|Plain flour||12 Ounce (350 Gram)|
|Freshly ground black pepper||To Taste|
|Margarine||6 Ounce (175 Gram)|
|Lean pork||8 Ounce (225 Gram)|
|Streaky bacon||2 Ounce, rinds removed (50 Gram)|
|Sausage meat||12 Ounce (350 Gram)|
|Stuffed olives||4 Ounce (100 Gram)|
|Beaten eggs||1 (To Glaze)|
Mix the flour, a pinch of salt and margarine together, using the double-bladed chopping knife, until the mixture resembles fine breadcrumbs.
Add the water and mix to form a dough.
Remove from the bowl and knead lightly on a floured surface.
Divide the dough in half and leave one half in a cool place.
Roll out the other half on a floured surface and use it to line a 19-cm/7'/2 suare baking tin or an ovenproof dish.
Set aside in a cool place.
Peel and quarter the onion and chop finely, using the double-bladed chopping knife.
Heat the oil in a pan and fry the onion until tender but not brown.
Cut the pork into 2.5-cm/1-in cubes and mince, using the double-bladed chopping knife, until finely ground.
Add to the onion.
Finely chop the bacon in the same way and add to the pork mixture.
Mix the sausagemeat to a smooth paste, using the double-bladed chopping knife.
Mix this into the rest of the meat and season to taste.
Fry this mixture in its own fat until it is almost cooked and will break into pieces.
Remove from the heat and cool slightly.
Roughly slice the olives, using the slicing disc, and stir into the meat mixture.
Use this to fill the pastry-lined tin.
Roll out the rest of the pastry as a lid for the pie; brush the edges of the pastry with water and seal the lid on.
Make a small hole in the top of the pie to let steam escape, then brush all over with beaten egg.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for 35-40 minutes.