Thread: Parrie Pork Pie...

This is a rustic sort of pie...but the flavour is really good...

I used some belly of pork and three pieces of Paradise Duck breast meat. Fried six shallots and three inches of the white of a large leek in butter and sunflower oil...took them off the heat and set aside...added more butter and oil to the pan and cooked the well chopped meats for a few minutes before pouring in a cup of red wine and two tablespoons of brown sugar and let most of the wine evaporate...in the meantime I had a large potato boiling along...brought the savoury pastry to room temperature and rolled enough to line the cake tin...leaving enough for the lid...whipped two eggs and a 70mls of cream, adding in cracked pepper, salt, chopped parsley and a little fresh sage and marjoram. Put all together and stirred well, then packed the filling in the pie tin...sliced the cooked potatoes and placed on top, put the lid on the pie and cooked until nice and brown...at 160c...

Perhaps I should have used the mincer??